5 c. quartered new potatoes
1/4 c. minced fresh mint
2 tbsp. minced red onions
2 tbsp. minced sweet red peppers
2 tbsp. low fat yogurt
2 tbsp. lemon juice
1/2 tbsp. minced fresh basil or 1/2 tsp. dried basil
1/2 tsp. honey
1/4 tsp. dry mustard mint sprigs, garnish sweet red pepper or red onion rings,
garnish

Place the potatoes in a large pot of water and bring to a boil. Reduce heat and cook until tender, about 10 minutes. While the potatoes cook, combine the mint, onions and peppers in a large serving bowl. Place the yogurt, lemon juice, basil, honey and mustard in a small jar or bowl and shake or stir until blended.

When the potatoes are tender, drain and place in the serving bowl with the mint mixture. Pour on the dressing and toss lightly until combined. Serve hot or cool slightly and chill. Garnish with mint and pepper or onion rings, if desired.

NOTE: You can substitute 1/2 teaspoon dried spearmint and 2 tablespoons of minced fresh parsley for the fresh mint.