Categories: Salads, Side dish, Low-fat 
      Yield: 8 servings 
  
  1 1/2 lb New red potatoes 
    1/2 c  Chopped scallions 
      1 c  Chopped celery 
    1/2 c  Sliced ripe olives 
 
--------------------------GRAINY MUSTARD DRESSING-------------------------- 
    1/2 c  Plain nonfat yogurt 
      3 tb Grainy mustard 
      1 ts Chopped fresh dill 
    1/4 ts Celery seed (optional) 
      1 ts Chopped fresh basil; -OR- 
    1/4 ts -Dried Basil 
    1/2 ts Salt 
           Freshly grated black pepper 
           -- (to taste) 
  
  Place potatoes in a large saucepan with just enough water to cover. 
  Bring to a boil and cook until tender, about 8 to 15 minutes.  Drain 
  and set aside until cool enough to handle. 
   
  Chop potatoes and mix with scallions, celery and olives. 
   
  To make dressing: In a small mixing bowl, whisk dressing ingredients. 
  Pour over salad and mix well.  Serve immediately or chill until 
  serving. 
   
  Per serving: 90 cal, 3 g prot, 342 mg sod, 14 g carb, 3 g fat, 0 mg 
  chol, 50 mg calcium 
   
  Source: Lynda A. Pozel in "Vegetarian Gourmet", Spring 1994 
  Typed for you by Karen Mintzias