Serves: 8
Total Calories: 141
1. Steam the potatoes, unpeeled, until they are just tender when pierced with a fork. If small, halve them. If medium-size, quarter them. Use a sharp knife and try not to pull the skin off.
2. Add the onion, green pepper, eggs, and parsley.
3. Combine yogurt, mayonnaise, dill, mustard, lemon juice, and pepper and pour over vegetables. Mix gently. Sprinkle with paprika and refrigerate.
Food exchanges per 2/3-cup serving: 1½ BREAD, 1 FAT
This New Potato Salad recipe is from the The Kids, Food and Diabetes Family Cookbook Cookbook. Download this Cookbook today.
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