Ingredients

12 small new potatoes, quartered
1 cup frozen peas
1/4 cup sliced green onions
2 teaspoons fresh herbs (such as basil, oregano and/or chives) or 1/2 teaspoon dried herbs
1/2 teaspoon garlic salt
1/2 teaspoon grated lemon peel
1/8 teaspoon coarse ground black pepper
1/2 cup low-fat lemon yogurt
2 tablespoons reduced-calorie mayonnaise
2 tablespoons skim milk

Directions

In medium sauce pan, bring 4 cups of water to a boil; if desired, add salt to water. Add potatoes and return to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until potatoes are tender, adding peas during last 5 minutes of cooking time.

Meanwhile, in large bowl, combine all remaining ingredients; mix well.

Drain potatoes and peas; rinse with cold water to cool. Add potatoes and peas to yogurt mixture; toss to coat. Serve immediately, or cover and refrigerate until serving time. Serves 6.