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Recipe: Fresh Basil and Pepper Potato Salad with Yogurt Dressing

Salads - Potato, Pasta
FRESH BASIL AND PEPPER POTATO SALAD

3 medium potatoes (about 1 pound)
1 cup Dannon Nonfat or Lowfat Yogurt
2 tablespoons snipped fresh parsley (or 1/2 teaspoon dried parsley flakes)
1 tablespoon snipped fresh basil (or 1 teaspoon dried basil, crushed)
1 tablespoon sliced green onion
1/2 teaspoon salt
Several dashes pepper
1/2 cup frozen peas, thawed
1/2 cup chopped red or green bell pepper

In a large saucepan bring water to a boil; add potatoes. Cover and cook 25 to 30 minutes or until tender; drain. Cool. If desired, peel potatoes. Cut potatoes into cubes.

In a large bowl combine yogurt, parsley, basil, green onion, salt and pepper. Add potatoes, peas and bell pepper; stir lightly to coat.

Cover; chill several hours before serving. 5

Makes 5 servings
Per serving: 140 calories, 1g fat, less than 5mg cholesterol

Source: Recipe booklet: Taste Why It's Dannon, Favorite Brand Name Recipes January 1995
MsgID: 3158165
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter X, Y and Z Recipes - 05-12-15 Dai...
Board: Daily Recipe Swap at Recipelink.com
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