New-Style Potato Salad

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 green, red, yellow, or orange sweet peppers, cut into strips
Two medium yellow or red tomatoes, sliced or cut into wedges
Yellow cherry tomatoes (optional)

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 side-dish servings.

Nutrition Facts per Serving:
Calories 227
Total Fat 5g
Saturated Fat 2g
Cholesterol 6mg
Protein 6g
Total Carbohydrate 41g
Dietary Fiber 3g
Sodium 177mg
Dietary Exchange: Fruit 1.3, Bread 0.5, Fat 1.8, Sugar 1.2