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Mom's Tangy Potato Salad

This chunky potato salad is a great dish for a family picnic or on a night when you're grilling out. The homemade dressing makes it extra delicious. —Michelle Gurnsey, Lincoln, Nebraska

9 ServingsPrep: 25 min. Cook: 20 min. + chilling

Ingredients

2 pounds red potatoes, cubed
2 hard-cooked eggs, chopped
1 small onion, chopped
1 celery rib, chopped
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat plain yogurt
2 tablespoons cider vinegar
2 tablespoons olive oil
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Dash garlic powder
Dash ground mustard

Directions

Place potatoes in a large saucepan and cover with water. Bring to a
boil. Reduce heat; cover and simmer for 15-20 minutes or until
tender. Drain and cool.
Place potatoes in a large bowl. Add the eggs, onion and celery. In a
small bowl, combine the remaining ingredients. Pour over potato
mixture and toss to coat. Cover and refrigerate for 2 hours. Yield:
9 servings.

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Mom's Tangy Potato Salad (continued)

Nutrition Facts: 3/4 cup equals 148 calories, 7 g fat (1 g saturated fat), 50 mg cholesterol, 235 mg sodium, 18 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.