This is a great tasting, easy to make salad that goes well by itself or on tacos! You can even simplify things even more by buying the bagged, ready to go cole slaw mixes in your grocer's produce dept. Try adding some thinly sliced jicama!
Source: Eating Well
Dietitian's tip: A mixture of smooth and whole-grain mustards forms the base for vinaigrette much lighter than traditional mayonnaise dressings. This salad is most flavorful when served warm or at room temperature. Makes 6 "healthy" (read: really small) servings.
Once the potatoes are cooked, they are tossed with vinegar to infuse them with flavor. Then they are combined with capers, gherkins, and anchovy for piquancy. Celery and red bell peppers are needed for crunch! Low fat mayonnaise and yogurt make the salad creamy, but reduced in calories and fat. From "Eating Well" magazine. Can be made up to 2 days in advance.