Ingredients:

• Old-Fashioned Idaho Potato Salad
• 4-1/2 lbs. Idaho Potatoes. peeled, quartered lengthwise and cut
• into 1-inch chunks
• Vinaigrette (recipe to follow)
• 1-1/2 cups sliced celery
• 1-1/2 cups chopped red bell peppers
• 3/4 cup chopped red onions
• 1/2 cup plain lowfat yogurt
• 1/2 cup light mayonnaise
• 2 tablespoons chopped parsley
• Vinaigrette
• 1/2 cup each olive oil, white wine vinegar
• 4-1/2 teaspoons Dijon-style mustard
• 1 teaspoon dill weed
• 1/2 teaspoon celery seed
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• Idaho Potato Chowder
• 3 cups chopped onions
• 1 cup sliced celery
• 2 tablespoons minced garlic
• 1/4 cup olive oil
• 3 cups chopped red bell peppers
• 2 quarts chicken broth
• 2 quarts frozen diced Idaho potatoes
• 6 cups frozen corn kernels
• 2 quarts lowfat milk
• 1 cup dehydrated Idaho potato agglomerates
• 1/2 cup chopped fresh basil
• 2 tablespoons lemon juice
• 1 teaspoon black pepper
• 1/8 teaspoon cayenne pepper

Directions: