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Robin Zebrowski Ingredients
- ¾ pound red potatoes, unpeeled
- ½ cup diced onion
- ½ cup diced celery
- ¼ cup chopped sweet red pepper
- ¼ cup chopped green pepper
- ¼ cup grated carrot
- ¼ cup diced dill pickles
- ¼ cup sweet pickle relish
- 1 jar (2oz) diced pimiento, drained
- ¼ cup plain nonfat yogurt
- ¼ cup mayonnaise
- 2 Tbsp spicy brown mustard
- 1/8 tsp pepper
- 1/8 tsp red pepper
Directions
- Wash potatoes and cut into 1/2 –inch cubes; cook in boiling water to cover 8 to 10 minutes or until tender.
- Potatoes can be microwaved on high for 8 minutes with ¼ cup water, covered.
- Let stand after microwaving for 3 to 4 minutes.
- Drain and let cool.
- Combine potatoes and next 8 ingredients; toss gently.
- Set aside.
- Combine yogurt and remaining ingredients;stir well and pour over potato mixture.
- Toss gently; cover and chill.
- Serves 9.
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