Jalapeno Potato Salad

• 2 medium-size round red potatoes (about 6 ounces)
• 1 tablespoon finely chopped radish
• 1 tablespoon finely chopped green onions
• 1 tablespoon minced fresh cilantro
• 2 tablespoons low-fat sour cream
• 1 tablespoon reduced-calorie mayonnaise
• 2 teaspoons finely chopped green pepper
• 1 teaspoon Dijon mustard
• 1 teaspoon minced jalapeno pepper
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1/8 teaspoon dried dillweed

1. Wash potatoes. Cook in boiling water to cover 20 to 25 minutes or until tender; drain and cool slightly. Dice potatoes, and place in a medium bowl.
2. Combine radish and remaining ingredients in a small bowl, stirring well.
3. Spoon sour cream mixture over potato, and toss gently. Cover and chill thoroughly.

red potatoes, radish, green onions, fresh cilantro, lowfat sour cream, mayonnaise, green pepper, mustard, jalapeno pepper, pepper, salt

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