a lighter sweet note

With the Labor Day weekend just around the corner, I thought you might enjoy a recipe for a light, cool, and refreshing potato salad.

This version leaves out the often cloying mayonnaise base and is lightened up with yogurt and then slightly sweetened with a touch of honey.

Mayo-Free Potato Salad with Basil and Honey

2  1/2 pounds small to medium red potatoes, scrubbed and then quartered
2 tablespoons salt
3 eggs
1 cup low-fat plain yogurt
1 tablespoon honey
2 teaspoons whole-grain Dijon mustard
1 1/2 tablespoons olive oil
4 green onions, minced (white and green portions)
1/3 cup julienned fresh basil leaves
Freshly ground black pepper

Place potatoes in a large pot and cover by 1-inch with cold water. Add salt and bring to a boil, reduce to a simmer and cook until tender, 12 to 15 minutes. Drain and cool to room temperature.

Meanwhile, place the eggs in a small saucepan and cover them with cold water. Bring to a boil and then immediately remove from heat and cover with a tight-fitting lid. Let sit off the heat for 25 minutes. Remove the eggs from the water with a slotted spoon and transfer them to a bowl. Add cold water and ice to the bowl and let sit until the eggs cool, at least 5 minutes.

In a large bowl whisk together the yogurt, honey, and mustard. Whisk in the olive oil. Add the green onions and basil and stir until com­bined.

Add about 1/4 of the potatoes to the yogurt mixture and mash with a fork. Using a paring knife, cut the remaining potatoes into bite-size pieces and add them to the bowl.

Remove the eggs from the ice water and peel. Dice one of the eggs and stir it into the potato salad. Season with freshly ground black pepper to taste, adding a pinch of salt, if needed.

Slice the remaining 2 eggs and place atop the potato salad. The salad may be eaten at room temperature or covered and refrigerated for up to 1 day before serving.

Serves 6 to 8