Ingredients

1-1/2 pounds small salad potatoes
3/4 C. plain fat free yogurt
3 Tbsp. white wine vinegar
1 Tbsp. minced fresh dill
1 Tbsp. minced fresh parsley
2 tsp. minced fresh tarragon
1/2 medium onion, chopped
1 celery rib, chopped
1 small carrot, coarsely shredded

Cooking Instructions

Cook potatoes until tender but firm, cool and slice. In a large bowl, combine remaining ingredients. Add potatoes and stir until well coated. Chill for several hours.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)