Chunky New Potato Salad with Tomatoes
12 ounces (about 2 medium) fully ripened fresh tomatoes
2 pounds small new potatoes, cut in 1 1/2-inch pieces
1 cup thinly sliced, unpeeled cucumbers
3/4 cup chopped green bell peppers
3/4 cup thinly sliced celery
1/3 cup sliced green onions
1/3 cup Hellmann's Ultra Low Fat Mayonnaise
1/3 cup nonfat yogurt
1 1/4 teaspoons tarragon leaves, crushed
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1. In a medium saucepan bring potatoes and enough water to cover to a boil; reduce heat and simmer, covered, until potatoes are tender, 10 to 12 minutes; drain.
2. In a large bowl place potatoes, cucumber, green pepper, celery and green onions.
3. Make dressing by combining mayonnaise, yogurt, tarragon, salt and black pepper.
4. Cut each tomato into 8 wedges; cut wedges in halves (makes about 2 cups). Just before serving gently stir in tomatoes. Line a salad bowl with tomatoes or lettuce as garnish.
Amount Per Serving
Calories 218 Calories from Fat 11
Percent Total Calories From:
Fat 5% Protein 10% Carb. 85%
Nutrient Amount per Serving % Daily Value
Total Fat 1 g 2%
Saturated Fat 0 g 1%
Cholesterol 1 mg 0%
Sodium 333 mg 14%
Total Carbohydrate 47 g 16%
Dietary Fiber 2 g 8%
Sugars 0 g
Protein 5 g
Vitamin A 10% Vitamin C 86% Calcium 0% Iron 14%