Herb Roasted Red Potato Salad
A delicious side dish for any picnic or get together!

• 3 pounds baby red potatoes
• 3 tablespoons unseasoned rice vinegar
• 6 tablespoons light mayonnaise
• 6 tablespoons low fat plain yogurt
• 3 medium green onions, thinly sliced
• 1 celery stalk, chopped
• 1/4 cup chopped fresh Italian parsley
• 1/4 cup chopped fresh sweet basil
• 2 tablespoons chopped fresh dill
• 1 1/2 teaspoons finely grated lemon peel

Bring potatoes to boil in large pot of water; reduce heat and simmer until tender. Drain and cool enough to handle.

Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper. Cover and chill.

Per Serving: 172 Calories; 3g Fat (12.8% calories from fat); 1g Saturated Fat; 4g Protein; 34g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 81mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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