Light Potato-Egg Salad

• 6 cups diced new potatoes
• 13 cup Italian dressing
• 1 teaspoon salt
• 4 hard-boiled eggs, chopped
• 1 cup light mayonnaise
• 14 cup nonfat sour cream
• 14 cup plain fat-free yogurt
• 1 teaspoon dry mustard
• 12 teaspoon horseradish sauce

1. Boil potatoes 15-25 minutes until firm-tender
2. Pour dressign over potatoes; toss and refrigerate 2 hrs.
3. Mix other ingredients in a bowl, then fold into potatoes.
4. chill until ready to serve.

potatoes, italian dressing, salt, eggs, light mayonnaise, nonfat sour cream, yogurt, mustard, horseradish sauce

Taken from www.food.com/recipe/light-potato-egg-salad-291801 (may not work)