1 lb. Russet potatoes (quartered)
3 tbsp. plain lowfat yogurt
1 tbsp. mayonnaise
1 1/2 tsp. Dijon mustard
1 garlic clove, minced
2 tsp. chopped fresh basil
1 tsp. chopped fresh thyme
1/2 c. sliced radishes

Bring potatoes to a boil over medium heat. Cover and simmer 15 minutes. In a small bowl combine yogurt, mayonnaise, mustard, garlic, basil and thyme.

In medium bowl combine potatoes, yogurt mixture and radishes. Toss lightly and serve. Yield: 5 (1/2 cup) servings.