Use a spray bottle filled with three parts water and one part distilled vinegar to banish bacteria from smooth-skinned produce like apples.
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This potato salad has a light yogurt dressing.
1-1/2 lbs DOLE Red Potatoes, scrubbed
Place whole potatoes (do not poke) into microwave safe dish; cover. (If covering dish with plastic wrap, poke small hole in plastic). Microwave on HIGH for 10 to 15 minutes depending on wattage of microwave or until potatoes are tender when poked when with a fork. Use oven mitts to remove dish from microwave; carefully remove cover; cool. Cut potatoes into bite-size pieces.
1 cup plain nonfat yogurt1/2 cup shredded reduced-fat Cheddar cheese1/3 cup finely chopped red onion1/4 cup finely chopped green onions or chives (optional)3 tbsp red bacon bits2 tbsp chopped fresh parsleySea salt and ground black pepper, to taste
Combine cooled potatoes, yogurt, cheese, onions, bacon, parsley salt and pepper, to taste; chill several hours.
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