Shelly's Recipe

Midwestern Potato Salad

Category: Potato Salads

2 lb whole tony new potatoes or 6 medium
red potatoes
1 cup thinly sliced celery
3/4 cup reduced-calorie mayonnaise
1/2 cup fat-free plain yogurt
1/3 cup chopped onion
2-3 Tbsp coarse-grain brown mustard or
Dijon-style mustard
1 Tbsp snipped fresh dill or 1/2 tsp dried
2 tsp lemon juice or vinegar
1/2 tsp salt
1/4 tsp fresh ground pepper
1 cup fresh or frozen whole kernel corn,
cooked and cooled

Quarter new potatoes or cube red potatoes. In a large covered saucepan cook potatoes in boiling saled water for 12-15 minutes or till tender; drain. Cool.
In a large bowl combine celery, mayonnaise, yogurt, onion, mustard, dill, lemon juice (or vinegar), salt and pepper. Add potatoes and corn. Toss gently to mix. Cover; chill for 3-24 hours.

makes 10-12 side-dish servings.