Creamy Potato Salad(Low-Fat)

• 4 medium potatoes
• 1 c. sliced celery
• 1/4 c. finely chopped onion
• 2 Tbsp. dill pickle relish or chopped dill pickles
• 1/2 c. reduced calorie mayonnaise
• 1/2 c. plain low-fat yogurt
• 2 Tbsp. skim milk
• 2 tsp. prepared mustard
• 1/2 tsp. salt
• 1/4 to 1/2 tsp. celery seed
• 1 hard-cooked egg, chopped

1. Scrub potatoes.
2. Cook in boiling water for 25 to 30 minutes or until tender.
3. Drain and cool.
4. Peel and cube potatoes.
5. Transfer to large bowl.
6. Stir in celery, onion and pickle relish.
7. Combine mayonnaise, yogurt, milk, mustard, salt and celery seed.
8. Pour over potatoes.
9. Toss lightly.
10. Carefully fold in chopped egg.
11. Chill 4 to 24 hours.
12. Serve in lettuce-lined bowl.
13. Serves 8.

potatoes, celery, onion, dill pickle, mayonnaise, yogurt, milk, mustard, salt, celery seed, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=531567 (may not work)