1 lb. new red potatoes, quartered (4 c.)
3 tbsp. plain lowfat yogurt
1 tbsp. reduced calorie mayonnaise
1 1/2 tsp. Dijon mustard
1 garlic clove, minced
2 tbsp. chopped fresh basil or 1/2 tsp. basil leaves
1 tbsp. chopped fresh thyme or 1/4 tsp. thyme leaves
1/2 c. sliced radishes

Put potatoes in pan, cover with water and bring to a boil. Cover, reduce heat and cook 15 minutes or until tender. Drain.

In small bowl combine yogurt, mayonnaise, mustard, garlic, basil and thyme; blend well. In medium bowl, combine potatoes, yogurt mixture and radishes; toss lightly. Serve warm.