1 1/2 lb New red potatoes 1/2 c Chopped scallions 1 c Chopped celery 1/2 c Sliced ripe olives --------------------------GRAINY MUSTARD DRESSING-------------------------- 1/2 c Plain nonfat yogurt 3 tb Grainy mustard 1 ts Chopped fresh dill 1/4 ts Celery seed (optional) 1 ts Chopped fresh basil; -OR- 1/4 ts -Dried Basil 1/2 ts Salt Freshly grated black pepper -- (to taste) Place potatoes in a large saucepan with just enough water to cover. Bring to a boil and cook until tender, about 8 to 15 minutes. Drain and set aside until cool enough to handle. Chop potatoes and mix with scallions, celery and olives. To make dressing: In a small mixing bowl, whisk dressing ingredients. Pour over salad and mix well. Serve immediately or chill until serving. Per serving: 90 cal, 3 g prot, 342 mg sod, 14 g carb, 3 g fat, 0 mg chol, 50 mg calcium Source: Lynda A. Pozel in "Vegetarian Gourmet", Spring 1994 Typed for you by Karen Mintzias
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