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NEW POTATO SALAD WITH DRIED TOMATOES
From: American Health, June 1995
Makes 8 servings

3 lb small new potatoes, scrubbed and quartered
1 1/2 tsp salt
1 oz dried tomato halves
1/3 cup boiling water
2 tbsp olive oil
1 1/2 cup sliced celery
1/2 cup chopped celery leaves
4 green onions, sliced with some of the green
1/4 cup snipped fresh dill or 1 tbsp dried dill weed
1/3 cup reduced fat sour cream
1/3 cup low fat plain yogurt
1 tbsp prepared white horseradish
1/4 tsp pepper

Place potatoes in a large kettle with enough water to cover. Add 1/2 tsp. of the salt. Partially cover and bring to a boil over high heat. Boil gently for 15 minutes, or until potatoes are tender but still firm.

Meanwhile, place dried tomatoes in a small bowl. Cover with boiling water. Let stand 10 minutes.

Drain potatoes well; return to pot. Sprinkle olive oil and 1/2 tsp. of the salt over potatoes, tossing lightly to coat.

Cut dried tomatoes into thin slivers and add to potatoes. Stir in celery, celery leaves, green onions, ad dill. Spoon into large bowl; cover and refrigerate at this point if preparing ahead.

Combine sour cream, yogurt, horseradish, pepper and remaining 1/2 tsp salt in a small bowl. Pour over potato mixture and toss gently to coat. Cover and refrigerate up to 24 hours.