New Potato Salad

Ingredients

For the salad:

2 pounds tiny red new potatoes

1 large red bell pepper, chopped

2 stalks celery, chopped

½ cup chopped Italian parsley

For the dressing:

½ cup fat-free mayonnaise or yogurt, or a combination of the two

8 tablespoons Benefiber^®*

2 tablespoons Dijon mustard

2 tablespoons balsamic vinegar

2 teaspoons fennel seeds

Freshly ground black pepper, to taste

Instructions

Cook the potatoes in boiling water to cover for 10–15 minutes or until just tender. Drain and rinse with cold water to stop the cooking. Cut into bite-size pieces. Combine the potatoes with the remaining salad ingredients and chill.

Combine the dressing ingredients. When ready to serve, stir the dressing into the salad.

Yield: 4 servings

Nutritional Information per serving

With Benefiber^®

*Read product label before recipe preparation.