Chilled Potatoes In Creamy Herb Sauce

4 Red Potatoes -- Unpeeled and sliced [New Potatoes]
1 Cup Peas, Frozen -- Thawed
1/2 Cup Green Bell Pepper -- chopped
1 1/2 Cups Yogurt -- Skim Milk [Nonfat]
2 tablespoons fresh parsley -- snipped
2 Tablespoons Green Onion -- sliced
1 Teaspoon Dried Basil -- crushed
1/4 Teaspoon Salt
1 Dash White Pepper

In a medium saucepan, bring small amount of water to a boil. Add potatoes; cook, covered, 25 to 30 minutes, or until tender. Drain and cool. Slice and place in a large bowl. Toss with peas and bell pepper. Add yogurt, parsley, green onion, basil, salt and white pepper. Toss gently to coat. Cover and chill until ready to serve.

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