Russian Potato Salad

• 9 ounces tiny new potatoes
• 1 1/2 tablespoons low-fat mayonnaise
• 1 1/2 tablespoons plain nonfat yogurt
• 1 1/2 tablespoons Dijon mustard
• 2 tablespoons cider vinegar
• 1 1/2 tablespoons horseradish
• 1 sprig tarragon to yield 1 teaspoon chopped
• 23 cup drained, sliced canned beets (no-salt variety, if available)
• 1 small apple
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Scrub but do not peel the potatoes, and cook in enough water to cover, until they are tender, 10 to 20 minutes, depending on size.
2. Mix together the mayonnaise, yogurt, mustard, vinegar and horseradish.
3. Wash and chop the tarragon.
4. Drain and chop the beets into small dice.
5. Wash, trim and core but do not peel the apple, and cut into small dice.
6. Add the tarragon, beets and apple to the dressing.
7. When potatoes are cooked, drain, cool and cut into small cubes; stir into the dressing.
8. Season with salt and pepper.

potatoes, lowfat mayonnaise, nonfat yogurt, mustard, cider vinegar, horseradish, tarragon, beets, apple, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/6298 (may not work)