Low-Fat Potato Salad - cooking recipe

Ingredients

1 1/2 lb. small salad potatoes
3/4 c. plain nonfat yogurt
3 Tbsp. white wine vinegar
1 Tbsp. minced fresh dill
1 Tbsp. minced fresh parsley
2 tsp. minced fresh tarragon
1/2 medium onion, chopped
1 celery rib, chopped
1 small carrot, coarsely shredded

Preparation

Cook potatoes until tender but firm; cool and slice.
In a large bowl, combine remaining ingredients.
Add potatoes and stir until well coated.
Chill for several hours.
Yields 8 servings.