3/4 pounds small red potatoes
1/4 pound fresh asparagus spears
1/2 cup celery, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh dillweed, chopped
2 tablespoons fat-free mayonnaise
1 tablespoon fat-free milk
1/8 teaspoon salt

Place potatoes in a large saucepan, add water to cover and bring to a boil. Reduce heat and simmer for 15 minutes or until potatoes are tender. Drain, cover and chill. Snap off tough ends of asparagus and remove scales with a knife or vegetable peeler. Cut asparagus into 1 inch pieces and steam until crisp-tender (about 4-5 minutes in a vegetable steamer or 5 minutes in a plastic bag in the microwave).

Cut potatoes into 1/4 inch slices. Combine potato slices, asparagus, celery, chives and dillweed in a medium bowl. Combine mayonnaise, milk and salt in a small bowl and stir well. Add to vegetables and mix to coat well. Cover and chill.

Makes 4 servings
Serving Size: 6 ounces