Creamy Potato Salad

• 2 pounds red potatoes, cut into 1/2-inch pieces
• 1/2 cup reduced-fat canola mayonnaise
• 1/4 cup chopped green onions
• 1/4 cup plain 2% reduced-fat Greek yogurt
• 1/4 cup sour cream
• 1 tablespoon sugar
• 2 tablespoons prepared mustard
• 1 tablespoon white wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon celery seeds
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• 1 (2-ounce) jar diced pimientos, drained

1. Place potatoes in a medium saucepan; cover with cold water to 2 inches above potatoes. Bring to a boil over medium-high heat. Reduce heat to medium, and gently simmer 10 minutes or until potatoes are tender. Drain potatoes; cool for 20 minutes.
2. Combine mayonnaise and remaining ingredients in a large bowl; stir with a whisk. Add potatoes; toss gently to coat. Serve at room temperature or chilled.
3. This recipe was updated for the November, 2012 25th anniversary issue.

red potatoes, mayonnaise, green onions, yogurt, sour cream, sugar, mustard, white wine vinegar, salt, celery seeds, freshly ground black pepper, garlic, pimientos

Taken from www.myrecipes.com/recipe/creamy-potato-salad (may not work)