Light And Creamy Potato Salad
|Small new potatoes||2 Pound, scrubbed but not peeled|
|Low fat cottage cheese||2 Cup (32 tbs)|
|Plain non-fat yogurt||2 Cup (32 tbs) (Or Low Fat)|
|Chopped chives||2 Tablespoon|
|Dijon-style mustard||1 1⁄2 Tablespoon|
|Ground black pepper||To Taste|
Place potatoes in boiling water; boil 15 to 18 minutes, or until just cooked.
Be careful not to overcook.
Drain and cool for several minutes until potatoes can be handled easily.
Cut potatoes into generous bite-sized chunks.
Whisk together the cottage cheese and yogurt in mixing bowl.
Add chives, mustard, capers, salt, and pepper and mix well.
Add potato chunks to yogurt-cheese mixture.
Serve immediately, or chill an hour or so before serving.