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Potato Salad With Yogurt Dressing


Thursday, January 01, 2004
Appetizers-Side Dish
Yield: 10 servings.
1 1/2 lbs. thin-skinned potatoes, cut into 1 inch chunks
1 cup low-fat plain yogurt
1 tbsp. cider vinegar
1/2 tbsp. salt
1/8 tsp. pepper
4 green onions, chopped
2 ribs celery, thinly sliced
1 carrot, shredded
2 tbsp. crisp-cooked crumbled bacon
In a large saucepan of boiling salted water, place potatoes and simmer about 10 minutes or until tender. Drain well and then let cool.

In a large bowl, combine yogurt, vinegar, salt and pepper. Add potatoes, green onion,
celery and carrot. Toss to coat well. Sprinkle with bacon. Cover and chill at least 3 hours before serving.
Nutrition Facts:
Ken Oliver, "Cooking with Ken" E-mail questions: koliver@prudential-ok.com
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