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Red Potato Salad with Dill Dressing


Thursday, January 01, 2004
Appetizers-Side Dish
6 Servings
3 cups red potato chunks
2 cups frozen green beans
1 tsp salt
3 Tbsp reduced-calorie mayonnaise
3 Tbsp plain lowfat yogurt
3 Tbsp 2% milk
1/2 tsp onion salt
1/4 tsp dried dillweed
1/2 large or 1 small tomato
Place potato chunks and green beans in large saucepan; cover with water and add 1 tsp salt; bring to boil, then reduce heat to medium and simmer for 15 minutes; drain into large colander and rinse with cold water; let cool, then place in large salad bowl; set aside. Place mayonnaise, yogurt, milk, onion salt and dillweed in small mixing bowl and blend with small wire whisk; pour over potatoes and green beans then toss to coat. Slice tomato into 1/2 inch wedges; cut each wedge into thirds; add to salad. Chill. Enjoy!
Nutrition Facts:
95 calories, 3 grams protein, 2 grams fat, 15 grams carbohydrate, 200 mg sodium
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