Creamy Potato Salad
|Salt||1 1⁄2 Teaspoon|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Plain low-fat yogurt||1⁄4 Cup (4 tbs) (DANONE Brand)|
|Low calorie mayonnaise||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
Put potatoes and 1 t. (5 mL) of the salt into a large saucepan; add water to cover completely.
Bring to a boil, cover and reduce heat.
Simmer for 20 to 25 minutes or until potatoes are just tender.
Do not overcook.
Drain potatoes and rinse with cold water; peel.
Cut potatoes into 1 in. (2.5 cm) pieces.
Combine remaining ingredients, pour over hot potatoes.
Stir gently to completely blend.
Cover tightly and refrigerate until chilled.