Low-Fat Potato Salad - cooking recipe

Ingredients

12 medium red potatoes, boiled, peeled and cubed
1 medium red onion, chopped
1 c. chopped, fresh parsley
1 1/2 c. nonfat mayonnaise
1/2 c. nonfat yogurt
1/2 c. nonfat sour cream
1/4 c. sugar
1/4 c. vinegar
4 tsp. dry mustard
1 tsp. salt
1 tsp. dill weed
3 hard-boiled egg whites only, chopped
1 small jar diced pimientos, drained

Preparation

In a large bowl, combine potatoes, onion, parsley, chopped egg whites, pimientos and dill weed.
In a small bowl, combine remaining ingredients.
Pour over potatoes and mix well. Refrigerate at least 1 hour before serving.
Salad can be prepared a day ahead.
Yields 12 to 16 servings.