1/2 Lb. Red-Skinned Potatoes—cut in 1” cubes
1 Cup Fresh Corn Kernels
3 Tablespoons Cider Vinegar
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Light Mayonnaise
1/2 Cup Plain Fat-Free Yogurt
1/3 Cup Water
1 Teaspoon Dijon Mustard
3/4 Cup Each Chopped Celery and Sliced Scallions
1/2 Cup Chopped Fresh Dill

Directions

1. In a 4-Quart saucepan, bring potatoes and enough water to cover to a boil. Reduce heat and simmer 8 minutes or until potatoes are almost tender.

2. Add corn, simmer 1 minute or until potatoes are tender and corn crisp-tender. Drain. Transfer to large bowl and toss with vinegar, salt, and pepper. Cool

3. In a medium bowl, stir mayonnaise, yogurt, water, and mustard until smooth. Add potatoes, celery, scallions, and dill; toss to mix and coat thoroughly. Cover and refrigerate at least 2 hours.

Yield: 8 servings.. Per Serving: Calories 179, Fat 5g, Carbohydrates 30g, Cholesterol 6mg, Sodium 309mg, Fiber 3g

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