Low Fat Garden Potato Salad with Fresh Herbs
From: the American Institute for Cancer Research

6 medium russet potatoes (about 3 lbs.), scrubbed and cubed
2 medium carrots, sliced
2 small stalks celery, chopped
1 small onion, chopped
1 cup fat-free mayonnaise
1/4 cup skim milk
1/4 cup chopped fresh parsley (see Note)
2 Tbsp. Dijon-style mustard
1 tsp. salt
1/2 tsp. dried marjoram or oregano
1/2 tsp. ground black pepper
2 medium tomatoes, sliced
3-4 leaves fresh basil, slivered (see Note)

In a large kettle over medium-high heat, bring potatoes and enough water to cover to a boil. Reduce heat and simmer until potatoes are almost tender, about 15 minutes. Add carrots and cook 10 minutes more or until tender.

Drain into a colander and let stand until cooled. Transfer to a large serving bowl. Add celery and onion, stir to combine well and set aside.

In blender, mix mayonnaise, milk, 3 tablespoons of parsley, mustard, salt, marjoram and pepper on low speed until blended. Pour mixture over vegetables and gently mix in.
Arrange tomato slices, basil leaves and remaining parsley on top of salad. Serve.

Note: Chop fresh parsley and cut basil into slivers just before use.

Makes 8 servings, each containing 162 calories and less than 1 gram of fat.