Time
prep 0:30
total 2:30
Ingredients
| 2 lbs. | unpeeled red potatoes, cooked | | 1/2 cup | chopped celery | | 1/4 cup | chopped dill pickles | | 2 tbsp. | chopped sweet red peppers | | 2 tbsp. | chopped onion | | 2 tbsp. | snipped fresh parsley | | 1/4 tsp. | pepper | | 2 tbsp. | plain low-fat yogurt | | 2 tbsp. | lemon juice | | 1/2 tsp. | honey | | 1/4 tsp. | dry mustard | | 3/4 tsp. | fresh basil or | | 1/4 tsp. | dried basil | | 1-1/2 tsp. | fresh mint or | | 1/2 tsp. | dried mint |
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Instructions
In bowl, combine potatoes, celery, pickle, red pepper, onion, parsley and mint. Combine all remaining ingredients; pour over salad and mix gently. Cover and chill for several hours.
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