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Midwestern Potato Salad


Makes 10 to 12 side-dish servings

2 pounds whole tiny new potatoes or 6 medium red potatoes
1 cup thinly sliced celery
cup light mayonnaise dressing or salad dressing
cup fat-free plain yogurt
⅓ cup chopped onion
2 to 3 tablespoons coarse-grain brown mustard or Dijon-style mustard
1 tablespoon snipped fresh dill or teaspoon dried dill weed
2 teaspoons lemon juice or vinegar
teaspoon salt
teaspoon pepper
1 cup fresh or frozen whole kernel corn, cooked and cooled


Quarter new potatoes or cube red potatoes. In a large covered saucepan cook potatoes in boiling salted water for 12 to 15 minutes or until tender. Drain and cool. Peel, if desired.

In a large bowl combine celery, mayonnaise or salad dressing, yogurt, onion, mustard, dill, lemon juice or vinegar, salt and pepper. Add potatoes and corn, tossing gently to mix. Cover and chill for 3 to 24 hours. 

Note: To cook fresh corn, remove husks and silks. Rinse. Cut kernels from cob. Cook, covered, in a small amount of boiling water for 4 minutes; drain.

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