Blackeyes and Potato Salad

4          large red thin-skinned potatoes (about 1-1/4 lbs.)
Yogurt and Herb Dressing (recipe follows)
3          cups cooked* or 2 cans (15 oz. each) blackeyes, drained
3/4       cup chopped red bell pepper (1 medium)
1/2       cup chopped red onion
Salt

YOGURT AND HERB DRESSING
1          cup plain nonfat yogurt or 1/2 cup each plain nonfat yogurt and reduced-calorie mayonnaise
3          tablespoons minced cilantro
3          tablespoons minced fresh basil
2          tablespoons lemon juice

*1 cup dry makes 3 cups cooked.
Place potatoes in a large saucepan; add water to cover. Bring to a boil; reduce heat, cover and boil gently until tender when pierced (25-30 minutes). Meanwhile, in a large bowl prepare Yogurt and Herb Dressing.

Drain potatoes, immerse in cold water until cool; drain again. Cut potatoes into 3/4 inch cubes. Add to Yogurt and Herb Dressing with blackeyes, bell pepper and onion; mix gently. Season to taste with salt.

Yogurt & Herb Dressing
Combine all ingredients; mix well. Makes: 8 cups. Serves 8.

Nutritional Information. Per Serving:
Calories 192, Protein 9 g, Carbohydrates 39 g, Fat 1 g, Calories from fat 3%, Cholesterol 1 g, Fiber 7 g, Folate 152 mcg, Sodium 34 mg