- 1 1/2 pounds small salad potatoes
- 3/4 cup plain fat-free yogurt
- 3 tablespoons white wine vinegar
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh parsley
- 2 teaspoons minced fresh tarragon
- 1/2 medium onion, chopped
- 1 celery rib, chopped
- 1 small carrot, coarsely grated
- 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.