3 pounds small red new potatoes
2 tablespoons seasoned rice vinegar
Salt and fresh-ground black pepper, to taste
2 tablespoons plain low-fat yogurt
1 tablespoon reduced-fat mayonnaise
1-1/2 teaspoons honey mustard
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
Cook potatoes in large pan of boiling water 8 to 12 minutes or just until they can easily be pierced with tip of a sharp knife. Drain. When they are cool enough to handle but still hot, cut in half and place in a large nonreactive bowl. Toss with vinegar, salt and pepper; set aside to cool.
Mix yogurt, mayonnaise and mustard in a small nonreactive dish. Add to potatoes along with chives and tarragon and mix lightly. Add additional salt and pepper, if needed. Serve or chill until serving time.
156 calories, 3 grams protein, 0.88 grams fat, 35 grams carbohydrates, 0.86 milligrams cholesterol, 19 milligrams sodium, 5 percent calories from fat.
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