Potato Salad - cooking recipe

Ingredients

3/4 lb. red potatoes
1/2 c. diced onion
1/2 c. diced celery
1/4 c. chopped red pepper
1/4 c. chopped green pepper
1/4 c. grated carrot
1/4 c. diced dill pickle
1/4 c. sweet pickle relish
1 (2 oz.) jar diced pimiento, drained
1/4 c. plain nonfat yogurt
1/4 c. reduced-calorie mayonnaise
2 Tbsp. spicy brown mustard
1/8 tsp. pepper
1/8 tsp. red pepper

Preparation

Wash potatoes and cut into 1/2-inch cubes; cook in boiling water to cover 8 to 10 minutes or until tender.
Drain and let cool.
Combine potatoes and next 8 ingredients; toss gently.
Set aside.
Combine yogurt, mayonnaise, mustard, pepper and red pepper. Stir well and pour over potato mixture.
Toss gently; cover and chill.