Potato Salad

• 3/4 lb. red potatoes
• 1/2 c. diced onion
• 1/2 c. diced celery
• 1/4 c. chopped red pepper
• 1/4 c. chopped green pepper
• 1/4 c. grated carrot
• 1/4 c. diced dill pickle
• 1/4 c. sweet pickle relish
• 1 (2 oz.) jar diced pimiento, drained
• 1/4 c. plain nonfat yogurt
• 1/4 c. reduced-calorie mayonnaise
• 2 Tbsp. spicy brown mustard
• 1/8 tsp. pepper
• 1/8 tsp. red pepper

1. Wash potatoes and cut into 1/2-inch cubes; cook in boiling water to cover 8 to 10 minutes or until tender.
2. Drain and let cool.
3. Combine potatoes and next 8 ingredients; toss gently.
4. Set aside.
5. Combine yogurt, mayonnaise, mustard, pepper and red pepper. Stir well and pour over potato mixture.
6. Toss gently; cover and chill.

red potatoes, onion, celery, red pepper, green pepper, grated carrot, dill pickle, sweet pickle relish, pimiento, nonfat yogurt, mayonnaise, brown mustard, pepper, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702196 (may not work)