750 g red potatoes, cut into small cubes
6 mL salt, divided
125 mL light sour cream
75 mL FRENCH'S® Honey Mustard
75 mL plain nonfat yogurt
250 mL sliced celery
125 mL halved sugar snap peas
125 mL thinly sliced yellow peppers or red bell pepper
50 mL diced red onion
BOIL potatoes with ½ tsp. salt (2 mL) in water to cover for 12 min. until potatoes are tender. Drain and cool.
COMBINE sour cream, mustard, yogurt and ¾ tsp. (3 mL) salt in large bowl. Toss in potatoes, celery, peas, bell pepper and onion; mix well.
CHILL 1 hour before serving.
Nutritional Analysis Per Serving: 175 Calories, 2 g Fat, 1 g Saturated Fat, 7 mg Cholesterol, 6 g Protein, 32 g Carbohydrates, 3 g Dietary Fiber, 607 mg Sodium.