Snap Potato Salad

• 2 lb. new potatoes (the small round ones)
• 4 oz. sugar snap peas
• 1/2 red pepper, chopped
• 1 stalk celery, finely diced
• 1/2 cup light mayonnaise
• 1/4 cup plain, non-fat yogurt
• 1 tsp. Dijon mustard
• 1/2 tsp. dried dill (or 2 tsp. fresh)
• 1/4 tsp. salt

Cook potatoes in a pot of salted water. Drain and cool to room temperature. Cut potatoes in half and place in a large bowl. Trim sugar snaps by pulling off the tips and “string” running along each side of the pods. Blanch sugar snaps in boiling water for about 4 minutes (they should be cooked but still crisp), drain, run under cold water, drain again. Add sugar snaps, pepper, and celery to the bowl of potatoes. In a small bowl, whisk together the yogurt, mayonnaise, mustard, dill, and salt. Toss with the potatoes and veggies. Chill until serving time. Best eaten on the day made. Serves 8.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Nutritional Information: (per serving)