Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb New red potatoes
1/2 c Chopped scallions
1 c Chopped celery
1/2 c Sliced ripe olives

------------------GRAINY MUSTARD DRESSING-----------------------
1/2 c Plain nonfat yogurt
3 tb Grainy mustard
1 ts Chopped fresh dill
1/4 ts Celery seed (optional)
1 ts Chopped fresh basil; -OR-
1/4 ts -Dried Basil
1/2 ts Salt
Freshly grated black pepper
-- (to taste)

Place potatoes in a large saucepan with just enough water to cover.
Bring to a boil and cook until tender, about 8 to 15 minutes. Drain
and set aside until cool enough to handle.

Chop potatoes and mix with scallions, celery and olives.

To make dressing: In a small mixing bowl, whisk dressing ingredients.
Pour over salad and mix well. Serve immediately or chill until
serving.

Per serving: 90 cal, 3 g prot, 342 mg sod, 14 g carb, 3 g fat, 0 mg
chol, 50 mg calcium

Source: Lynda A. Pozel in "Vegetarian Gourmet", Spring 1994 Typed for
you by Karen Mintzias

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