Crunchy Potato Salad
    
 
 
1 1/2 pounds red potatoes, cubed
 
1 celery rib, chopped
 
1/4 cup chopped sweet red pepper
 
1 medium carrot, shredded
 
1 green onion, chopped
 
1/4 cup reduced-fat mayonnaise
 
1/4 cup reduced-fat plain yogurt
 
1 tablespoon sweet pickle relish
 
3/4 teaspoon prepared mustard
 
1/2 teaspoon salt
    
1/2 teaspoon lemon pepper seasoning
  • Place potatoes in a saucepan and cover with water; bring to a boil.
1/2 teaspoon dill weed
Lettuce leaves (optional)
  • Reduce heat; cover and simmer for 15-20 minutes or until tender.
  • Drain and cool; place in a bowl. Add the celery, red pepper, carrot and onion.
  • In a small bowl, combine the mayonnaise, yogurt, pickle relish, mustard, salt, lemon-pepper and dill weed; pour over vegetables and toss to coat.
  • Cover and refrigerate for at least 1 hour.
  • Serve in a lettuce-lined bowl if desired.

Nutritional Analysis: One serving (3/4 cup) equals 143 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 371 mg sodium, 25 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
Yield: 6 servings