1/2 c. plain lowfat yogurt
2 tbsp. Dijon mustard
1 tbsp. chopped fresh chives
1 tbsp. white vinegar
1/2 tsp. sugar
1/4 tsp. pepper
In large saucepan, cook sliced potatoes in small amount of boiling water until fork tender; drain well. Chop 3 eggs into eighths. Reserve remaining egg for garnish.
In large bowl, combine warm potatoes, 3 eggs, celery, fennel and onion. In small bowl, combine all dressing ingredients; blend well. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Just before serving, slice reserved egg. Top salad with egg slices and fennel tops, if desired. 10 (1/2 cup) servings.
NUTRITION INFORMATION PER SERVING:
Serving size: 1/2 cup - calories 80, protein 4g, carbohydrate 10g, fat 3g, cholesterol 110mg, sodium 135mg, potassium 240mg.
Percent U.S. RDA per serving: protein 6%, vitamin A 2%, vitamin C 8%, thiamine 4%, riboflavin 4%, niacin 2%, calcium 4%, iron 2%.
