Chili Pepper Potato Salad
Fat: 4.39 grams
Saturated Fat: 0.64 grams
Cholesterol: 4.29 mg
Sodium: 345.21 mg
Peel potatoes and cut into cubes. Drop into a saucepan of cold water as you work. Place saucepan over high heat, bring to a boil, then reduce heat, cover pan, and simmer potatoes for 10 to 12 minutes or until tender.
While potatoes are cooking, combine mayonnaise, yogurt, lemon juice, mustard, salt, pepper, and milk in serving bowl and mix well. When potatoes are done, drain well and immediately add to mayonnaise mixture.
Add remaining ingredients and stir gently to coat. Cover and chill for at least 4 hours before serving.