---------- Recipe via Meal-Master (tm) v8.02
       Title: New Potato Salad with Dried Tomatoes
  Categories: Salads, Potatoes, Vegetables, Vegetarian, Side dish
       Yield: 8 servings
       3 lb Small new potatoes, scrubbed        4 ea Green onions, sliced with
            And quartered                            Some of the green
   1 1/2 ts Salt                              1/4 c  Snipped fresh dill “OR”
       1 oz Dried tomato halves                 1 tb Dried dillweed
     1/3 c  Boiling water                     1/3 c  Reduced fat sour cream
       2 tb Olive oil                         1/3 c  Lowfat plain yogurt
   1 1/2 c  Sliced celery                       1 tb Prepared white horseradish
     1/2 c  Chopped celery leaves             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.