Slim and Trim Potato Salad

3# small red potatoes boiled, peeled and sliced 1/4 inch
1 medium red pepper diced
1 1/2 c. Diced Celery
3/4 c. diced Shallots

For the Dressing:
3T Lemon Juice
1t. White Wine Vinegar
3 tsp. Dijon Mustard
3 Cloves of Garlic minced
3/4 tsp. salt
3/4 tsp. black pepper
3/4c. Low sodium chicken broth
3 T. Olive Oil
1 T. Dried Tarragon or Parsley or Chives

Boil potaoes and let cool and peel and slice 1/4 inch thick. Add Red pepper, celery and shallots. Meanwhile prepare dressing. In a small bowl, whisk together the lemon juice, vinegar and mustard, garlic, salt and pepper. Whisk in the chicken broth, oil and herbs or put in small jar and shake until well nblended. Pour the dressing over the potatoes, and toss gently to combine. serve warm or chilled.

Serving Size: Makes 8 1c. servings

Number of Servings: 8

Recipe submitted by SparkPeople user BUSLADY58.