Herbed Potato and Tomato Salad

By katiemwilson

Ingredients

• 3/4 lb tiny new potatoes, scrubbed, but not peeled
• 1/2 c plain, nonfat yogurt
• 1 T Dijon mustard
• 2 t white wine vinegar
• 1 T finely chopped red onion
• 1 T finely chopped fresh thyme leaves
• 1 T finely chopped fresh basil leaves (use lemon basil if possible)
• 1 Kirby cucumber, finely sliced
• 1 large ripe flavorful tomato
• pepper

Preparation

Step 1

Cook potatoes in water in a covered pot for 18-20 minutes. Mix yogurt, mustard, vinegar, onion, thyme and basil. Halve cucumber slices. Wash and rinse the tomato and cut into small chucks. Add cucumber and tomato to the dressing. Drain potatoes and halve or quarter them. Season salad with pepper.