Herbed Potato Salad

• Yield: 4 servings (85 calories and 2% fat per 1 cup serving).

Ingredients:

3/4 pound small round red potatoes

1/4 pound fresh asparagus spears

1/2 cup chopped celery

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh dillweed

2 tablespoons fat-free mayonnaise

1 tablespoon skim milk

1/8 teaspoon salt

Procedure:

1. Place potatoes in a large saucepan and add water to cover. Bring to boil, cover then reduce heat, and simmer for about 15 minutes or until potatoes are tender. Drain, cover and chill.
2. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired.
3. Cut asparagus into 1-inch pieces. Arrange asparagus in a vegetable steamer over boiling water.
4. Cover and steam 4 to 5 minutes or until crisp-tender, then drainwell and set aside.
5. Cut potatoes into 1/4-inch-thick slices.
6. Combine potato slices, asparagus, celery, chives, and dillweed in a medium bowl; toss gently.
7. Combine mayonnaise, milk, and salt in a small bowl and stir well.
8. Add to vegetable mixture, tossing to coat.
9. Cover and chill thoroughly.

Each serving provides: