Potato Salad - cooking recipe

Ingredients

2 eggs, hard-cooked and chopped
3 oz. peeled, cooked potato, cut into cubes and chilled
1/2 c. chopped celery
1 Tbsp. diced, drained, canned pimiento
1 tsp. minced onion
2 Tbsp. plain low-fat yogurt
1 Tbsp. reduced-calorie mayonnaise
granulated low calorie sweetener with aspartame to equal 2 tsp. sugar (optional)
1 tsp. prepared yellow mustard
1/8 tsp. salt
dash of pepper

Preparation

In medium bowl, combine eggs, potato, celery, pimiento and onion.
In small bowl, combine remaining ingredients, mixing thoroughly.
Pour yogurt mixture over potato mixture and toss gently to coat.
Cover with plastic wrap and refrigerate for at least one hour.