Creamy Potato Salad - cooking recipe

Ingredients

6 medium size round red potatoes (about 2 lb.)
1/4 c. chopped green onions
1 (2 oz.) jar diced pimiento, drained
1/2 c. nonfat mayonnaise
1/4 c. plain low-fat yogurt
1/4 c. low-fat sour cream
1 Tbsp. sugar
2 Tbsp. prepared mustard
1 Tbsp. white wine vinegar
1/2 tsp. salt
1/2 tsp. celery seeds
1/2 tsp. pepper
1/8 tsp. garlic powder

Preparation

Cut potatoes into 1/2-inch pieces; place in a medium saucepan. Add water to cover. Bring to a boil; cover, reduce heat and simmer 15 to 20 minutes or until tender. Drain and cool. Combine potato, chopped green onions and pimiento in a large bowl; toss gently.