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Lightened-Up Potato Salad

salads, chicken - other, potatoes

6 new potatoes; about 2 pounds
1/4 cup chicken or vegetable stock
1/4 cup plain yogurt
2 tablespoons grainy mustard
2 tablespoons light mayonnaise
1 clove garlic; minced
1/2 teaspoon granulated sugar
1/4 each salt and pepper
1 cup chopped cucumber
1/2 sweet red pepper; chopped
1/4 cup chopped fresh parsley
2 cups chopped smoked or cooked chicken; optional (4 oz)

In large pot of boiling salted water, cover and cook 6 new potatoes (about 2 pounds), scrubbed (or peeled if desired), for 18 to 20 minutes or until tender. Drain and let cool; cut into 3/4-inch cubes. In large bowl, whisk together stock, yogurt, mustard, mayonnaise, garlic, sugar and salt and pepper. Add cucumber, red pepper, parsley and cubed potatoes. If desired, add chicken. Toss to combine.

Contributor: Canadian Living Magazine, August, 2001

Yield: 4 servings

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