3 lbs. sm. red new potatoes
1/4 c. non-fat yogurt
Zest (peel) from 1 lime
1/2 tsp. white pepper
3/4 tsp. ground cumin
1/2 c. chopped red pepper
1/2 c. julienned celery
1/2 c. chopped snow peas
2 to 3 tbsp. chopped cilantro (for garnish)
1/4 c. no cholesterol mayonnaise
4 tbsp. lime juice
2 tsp. salt
1/2 tsp. sugar
1/2 c. sliced green onions
1/2 c. chopped green pepper
1/2 c. chopped fresh asparagus
1/2 c. toasted almonds (garnish)

Slice unpeeled potatoes and steam until tender. Let cool. Combine mayonnaise and yogurt; gradually whip in lime juice and peel. Whip in olive oil, salt, pepper, sugar, and cumin. In a large bowl, toss dressing with potatoes. Fold in all vegetables. Chill at least 8 hours or overnight. Before serving, sprinkle with almonds and cilantro.

Use your imagination with this salad - drained green or black olives (oil cured) are good. Do not use cucumbers or fresh mushrooms. They become soggy and dark. Serves 12.