Potato Salad - cooking recipe

Ingredients

1 egg, hard cooked and chopped
1/2 c. chopped celery
3 oz. cooked potatoes, cubed and cooled
1 Tbsp. diced, drained canned pimentos
1 tsp. minced onions
2 Tbsp. plain low-fat yogurt
1 tsp. mustard
dash salt and pepper

Preparation

In medium bowl, mix first 5 ingredients.
In small bowl, combine remaining ingredients; mix well.
Combine yogurt mixture with potato mixture and toss gently to coat.
Cover with plastic wrap.
Refrigerate 1 hour.