Lo-Cal Potato Salad - cooking recipe

Ingredients

7 or 8 small potatoes
3 Tbsp. lo-cal French dressing
1 hard-cooked egg
3/4 c. finely shredded carrot
3/4 c. finely sliced celery
salt and pepper
1/4 c. sliced green onions
2 Tbsp. chopped dill pickle
8 oz. low-fat plain yogurt
1 tsp. horseradish
1 tsp. Worcestershire sauce

Preparation

Cook potatoes in their jackets in boiling, salted water, in a large kettle until tender; drain.
Cool, peel and cube.
Toss potatoes and dressing in large bowl until coated.
Chop and add hard pickle.