FOOD FOR THE BODY

Low Fat Potato Salad (from http://www.goodhousekeeping.com/)

Servings: 10

Points: 3

3 pound(s) Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 1/4 teaspoon(s) salt
1/4 tablespoon(s) coarsely ground black pepper
3/4 c.(s) buttermilk
1/4 c. light mayonnaise
2 tablespoon(s) snipped fresh dill
2 tablespoon(s) cider vinegar
1 tablespoon(s) Dijon mustard
2 green onions, thinly sliced

Chopped celery, if desired

In 4-quart saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling on high. Reduce heat to medium-low; cover and simmer 10 minutes or until potatoes are just fork-tender.

Meanwhile, in large bowl, whisk buttermilk with mayonnaise, dill, vinegar, Dijon, green onions, celery, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.

Drain potatoes well. Toss hot potatoes with buttermilk mixture until coated. (Mixture will look very loose before chilling.) Cover and refrigerate potato salad at least 2 hours or overnight to blend flavors and cool slightly, stirring gently after 1 hour.

Each 3/4 c. serving has 150 calories, 2 grams fat, 2 grams fiber.