Ingredients:
1 lb small red potatoes, cooked and quartered
3/4 cup chopped celery ( Omit celery if on low sodium diet) (optional)
2 bunches green onions, chopped,using some of green part
1/2 cup plain fat-free yogurt
1/2 cup sour cream ( regular, not fat-free)
1/2 cup mayonnaise ( regular, not fat-free)
salt, to taste
pepper, to taste
1/2 teaspoon dried dill weed
Directions:
Scrup potatoes, quarter and boil gently until tender, leaving skins on.
Drain and pour into a bowl with cover.
Chop celery (if using) and green onions and add to potatoes, stirring gently so as to leave potato quarters intact.
Mix together in a small bowl, equal parts of yogurt, sour cream and mayonnaise–approximately 1/2 cup of each–along with salt, pepper and dill weed.
Pour over potatoes, stir gently, cover and chill until ready to serve.
Stir gently again, before serving, in order to thorougly coat potatoes with yogurt mixture.
NOTE: Use additional yogurt mixture if salad seems too dry.
Servings: 8
Time preparation: 20 min.
Time total: 35 min.