Minted Potato Salad

Place potatoes in a large pot and cover with water. Bring to a boil then simmer for 10-12 minutes until tender. Remove from heat, drain, then cool. Cut the potatoes into chunks. Combine yogurt, mayonnaise and chopped mint. Spoon over cooled potatoes and toss gently. Cover and refrigerate for at least 2 hours.

Serves 4-6.

Per Serving: Caloires 115, Calories from Fat 7, Total Fat 0.7g (sat 0.2g), Cholesterol 3mg, Sodium 139mg, Carbohydrate 23.9g, Fiber 2.1g, Protein 3.2g