Low Salt

New-Style Potato Salad
Low Salt/Sodium Recipe

Ingredients:
Three medium beets, trimmed
1-3/4-pound of whole tiny new potatoes, cut in quarters
One, 8-ounce carton plain yogurt
1/4 cup milk
2 tablespoons mayonnaise or salad dressing
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon drained capers
1 tablespoon Dijon-style mustard
1 teaspoon sugar
Butterhead or Boston lettuce leaves
Two medium sweet peppers (any color), cut into strips
Two medium yellow or red tomatoes, sliced or cut into wedges

Directions:
In a large saucepan cook beets, covered, in boiling water for 40 to 50 minutes or till tender; drain. Cool slightly; slip off skins and slice. Meanwhile, in another large saucepan cook potatoes, covered, in enough boiling water to cover, about 12 minutes or till tender; drain. Rinse with cold water; set aside.

For dressing, in a mixing bowl stir together yogurt, milk, mayonnaise, basil, capers, mustard, and sugar. Cover; chill dressing and vegetables separately till serving time. On a lettuce-lined platter arrange beets, potatoes, peppers, and sliced tomatoes. If desired, garnish with yellow cherry tomatoes. Top with dressing. Recipe makes six low salt/low sodium side-dish servings.