Serves: 6
Total Calories: 223

1 pound potato red new or 8 ounces salad macaroni
1/2 cup mayonnaise
1/2 cup plain yogurt
3 eggs hard-cooked, chopped
1/2 cup celery diced
1/4 cup green onion sliced
1 tablespoon pimiento sliced
2 teaspoons Dijon style mustard
1 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon savory savory leaves, dried, crushed
1/2 teaspoon dill weed dried weed, crushed
1/4 teaspoon marjoram dried, crushed
1/4 teaspoon black pepper
1 cup green beans cooked cut or peas (optional)
lettuce leaves
parsley Chopped

Boil potatoes until tender drain, peel and dice (you will have about 2 1/2 cups). Or, cook pasta in boiling salted water until tender, but still slightly firm drain and rinse with cold water (you will have about 2 2/3 cups). Set potatoes or macaroni aside.

In a medium bowl, stir mayonnaise, yogurt, eggs, celery, green onions,
pimiento, mustard, garlic salt, salt, savory, dill, marjoram and pepper until well blended. Add potatoes or macaroni, and green beans or peas gently toss until well coated. Cover and chill at least 2 hours.

About 30 minutes before serving, remove salad from refrigerator. Spoon into a lettuce-lined bowl. Sprinkle with parsley.

Nutritional Facts:

Serves: 6
Total Calories: 223
Calories from Fat: 147

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