Creamy Low-Fat Potato Salad - cooking recipe

Ingredients

1 1/4 lb. small red potatoes
2 Tbsp. country-style Dijon mustard
2 Tbsp. finely chopped fresh tarragon or 2 tsp. dried, crumbled
1/2 small green or red bell pepper, diced or matchstick strips
1/3 c. thinly sliced green onions
1/3 c. thinly sliced celery
1 (8 oz.) low-fat yogurt

Preparation

Cook potatoes in medium saucepan of boiling salted water until tender, about 25 minutes. Drain and cool.
Cut potatoes into squares.
Whisk yogurt, mustard and tarragon in large bowl until blended.
Add potatoes, bell pepper, green onions and celery; toss.
Season with salt and pepper.
Cover and chill well, about 3 hours (can be prepared one day ahead).