Utensils: 3-quart saucepan and cover; steamer inset
Yield: 10 servings
4 cups water
4 medium potatoes
2 tablespoons lemon juice
1 teaspoon minced fresh dillweed
1 medium cucumber, diced
1 medium green bell pepper, seeded, diced
1 medium tomato, diced
1/2 cup reduced-fat creamy Italian dressing
In saucepan over medium-high heat, bring water to boil. Place potatoes in steamer inset; position inset on saucepan over boiling water. Cover; reduce heat and steam 20 to 25 minutes or until potatoes are tender. Remove potatoes; set aside to cool. Peel and dice potatoes. In medium bowl, combine potatoes, lemon juice, dillweed, cucumber, green pepper and tomato; add dressing and gently toss. Cover and refrigerate until chilled.
Combine l/4 cup reduced-fat mayonnaise, 3 tablespoons Dijon mustard and 1 / 4 cup plain yogurt; blend well. Use in place of Italian dressing.
Omit dillweed and add 3 sliced green onions, including green part; toss with 1/z cup nonfat ranch-style dressing.
Omit dillweed and add 1 small can (11 ounces) mandarin oranges, drained; toss with 1/z cup nonfat Catalina dressing.
Omit tomato; add 1/3 cup chopped celery and 2 tablespoons chopped onion. Combine lemon juice with l/4 cup nonfat sour cream, 1/ 4 cup reduced-fat mayonnaise and l teaspoon prepared yellow mustard; blend well and toss with vegetables. Chill.
Cook 8 to 10 small red potatoes as directed above; add 3 minced shallots and 3 tablespoons chopped fresh parsley. Toss with 2 tablespoons dry white wine, 1/4 cup wine vinegar, 1/4 cup extra-virgin olive oil, salt and coarsely ground pepper.