Pink Potato Salad - cooking recipe

Ingredients

4 large potatoes, skins on, diced
1 small can (6 oz.) diced beets, drained
1/2 bell pepper, diced
3 Tbsp. mayonnaise
2 hard-boiled eggs, diced
salt, pepper, garlic and onion powder to taste
1/2 c. plain nonfat yogurt

Preparation

Boil the potatoes in a small amount of water until tender; drain.
Combine with remaining ingredients in large bowl.
Chill before serving.
Makes about 8 cups.