0 recipes from contoocook and beyond


l-l/4 lbs. small red potatoes
l cup plain low fat yogurt
2 tbsps. country style Dijon mustard
2 tsps. dried crumbled tarragon
l/2 small green or red bell pepper, cut into matchstick size strips
l/3 cup thinly sliced green onions
l/3 cup thinly sliced celery
Cook potatoes in med. saucepan of boiling salted water until tender,
about 25 mins. Drain and cool. Cut potatoes into quarters. Whisk
yogurt, mustard and tarragon in large bowl until blended. Add
potatoes, bell pepper, green onions and celery and toss. Season with
salt and pepper. Cover and chill well, about 3 hours. (Can be pre-
pared l day ahead)
Serves 4. Bon Appetit July l992

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