HERBED POTATO SALAD
(4 Servings)
(From The Healthy Heart Cookbook)

3/4 pound small round red potatoes
1/4 pound fresh asparagus spears
1/2 cup chopped celery
1 Tbs chopped fresh chives
1 Tbs chopped fresh dillweed
2 Tbs fat-free mayonnaise
1 Tbs skim milk
1/8 tsp salt

Place potatoes in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until potatoes are tender. Drain, cover and chill.

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam for 4 to 5 minutes, until crisp-tender. Drain well, and set aside.

Cut potatoes in 1/4-inch thick slices. Combine potato slices, asparagus, celery, chives and dillweed in a medium bowl; toss gently. Combine mayonnaise, milk and salt in a small bowl; stir well. Add to vegetable mixture, tossing to coat. Cover and chill thoroughly.

(Serving size is 1 cup) Calories 85; Total Fat 0.2g; Sodium 191 mg; Fiber 2.2g.

Deb, you could omit the salt and thereby reduce the sodium content of this recipe. Here's an alternative dressing (from Weight Watchers):

YOGURT-DIJON DRESSING
(4 Servings)

2 Tbs plain non-fat yogurt
1 tsp chopped fresh rosemary
1 tsp Dijon-style mustard
1/2 tsp fresh lemon juice

Combine all of the above in a medium bowl. Add potatoes; toss to coat.

Including potatoes, the approximate nutrition information is Calories 92; Total Fat 0g; Sodium 51 mg; Fiber 2g.

Janet