Dilled Apple And Potato Salad(Low-Fat Recipe)

• 1 1/2 lb. red potatoes
• 2 large carrots, peeled and cut into small thin sticks
• 1/4 tsp. salt
• 1/2 c. diced celery
• 1/2 c. sliced green onions
• 1 Granny Smith apple, unpeeled, cored and diced
• 1/2 c. plain nonfat yogurt
• 1/2 c. low-fat lemon yogurt
• 1 Tbsp. chopped fresh dill
• 2 Tbsp. chopped fresh parsley
• dash of hot pepper sauce
• 1 Tbsp. Dijon mustard

1. Rinse potatoes but do not peel; cut each in half.
2. Place in saucepan; add water just to cover.
3. Cover and cook 10 minutes over medium heat.
4. Add carrots and cook 10 minutes more, or until vegetables are tender but firm.
5. Drain and rinse gently with cool water.
6. Drain again and set aside to cool.
7. Cut potatoes into bite-size pieces.
8. Set aside.
9. In a large bowl, combine remaining ingredients.
10. Stir to mix well.
11. Add potatoes and carrots to bowl and stir gently with a rubber spatula.
12. Cover and refrigerate several hours before serving.
13. Serves 8.

red potatoes, carrots, salt, celery, green onions, apple, nonfat yogurt, lowfat, dill, parsley, pepper sauce, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579747 (may not work)