---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Potatoes, Vegetables, Vegetarian, Side dish
       Yield: 8 servings
       3 lb Small new potatoes, scrubbed
            And quartered
   1 1/2 ts Salt
       1 oz Dried tomato halves
     1/3 c  Boiling water
       2 tb Olive oil
   1 1/2 c  Sliced celery
     1/2 c  Chopped celery leaves
       4    Green onions, sliced with
            Some of the green
     1/4 c  Snipped fresh dill “OR”
       1 tb Dried dillweed
     1/3 c  Reduced fat sour cream
     1/3 c  Lowfat plain yogurt
       1 tb Prepared white horseradish
     1/4 ts Pepper
   Place potatoes in a large kettle with enough water to
   cover.  Add 1/2 tsp. of the salt.  Partially cover and
   bring to a boil over high heat.  Boil gently for 15
   minutes, or until potatoes are tender but still firm.
   Meanwhile, place dried tomatoes in a small bowl.
   Cover with boiling water. Let stand 10 minutes.
   Drain potatoes well; return to pot.  Sprinkle olive
   oil and 1/2 tsp. of the salt over potatoes, tossing
   lightly to coat.
   Cut dried tomatoes into thin slivers and add to
   potatoes.  Stir in celery, celery leaves, green
   onions, ad dill.  Spoon into large bowl; cover and
   refrigerate at this point if preparting ahead.
   Combine sour cream, yogurt, horseradish, pepper and
   remaining 1/2 tsp. salt in a small bowl.  Pour over
   potato mixture and toss gently to coat. Cover and
   refrigerate up to 24 hours.  Makes 8 servings.
   Approximate nutritional analysis: 182 calories per
   serving; 4 g protein; 32 g carbohydrate; 5 g fat (24%
   of calories); 3 g fiber; 5 mg cholesterol; 522 mg
   sodium; 37% of the Daily Value for vitamin C.
   From the American Health, June 1995, page 90.