Recipe: Cool Potluck Potato Salad

COOL POTLUCK POTATO SALAD

2 1/2 to 3 pounds medium red potatoes, cooked and cooled
1/2 cup nonfat plain yogurt
1/2 cup reduced calorie mayonnaise
1 cup sliced celery
1/2 cup coarsely chopped red pepper
2 small green onions, sliced
1 teaspoon lemon pepper
1 teaspoon dried dill weed
1 teaspoon salt

Cut each potato into 8 wedges; set aside. In bowl or casserole dish, combine yogurt, mayonnaise, celery, red pepper, onions, lemon pepper, dill weed and salt. Add potatoes; stir gently until well blended.

Cover with Reynolds Color Plastic Wrap. Refrigerate at least 2 hours or overnight.

Wrap ice bundles in Reynolds Color Plastic Wrap to keep salad cool. For each ice bundle, place 3 to 5 ice cubes on a 12-inch square of plastic wrap. Bring up the four corners of plastic wrap and twist at the top of each ice bundle.

Place salad bowl in the center of a large casserole dish or tray with sides. Arrange ice bundles on the tray around salad bowl and place on the buffet table.

Servings: 8
Source: Reynolds Kitchens