Low-fat Potato Salad with Chives and Tarragon

Preserving Herbs

Low-fat Potato Salad with Chives and Tarragon

This is a quick, delicious lunch that is easy to alter according to taste, a lovely recipe for summer picnics and family reunions.

Featuring the following Pantry Garden Herbs:

Allium schoenoprasum
Common Name: Chives, Onion,

Artemisia dracunculus
Common Name: Tarragon, French

	3 pounds yukon gold potatoes
	2 tablespoons seasoned rice vinegar
	Salt and fresh-ground black pepper

	2 tablespoons plain low-fat yogurt
	1 tablespoon reduced-fat mayonnaise
	1-1/2 teaspoons dijon mustard

	1 tablespoon minced fresh chives
	1 tablespoon minced fresh tarragon

Serving Information

Serve chilled on a romaine lettuce leaf.

Featured Herbs

Chives, Onion, Tarragon, French

Directions

Boil potatoes until soft enough to pierce through with a fork. Drain. Cut potatoes in quarters and toss with vinegar, salt and pepper. Mix all other ingredients together in a separate bowl, and then combine with potatoes.

Makes 8 servings.

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