Low-Fat Potato Salad

• 12 medium red potatoes, boiled, peeled and cubed
• 1 medium red onion, chopped
• 1 c. chopped, fresh parsley
• 1 1/2 c. nonfat mayonnaise
• 1/2 c. nonfat yogurt
• 1/2 c. nonfat sour cream
• 1/4 c. sugar
• 1/4 c. vinegar
• 4 tsp. dry mustard
• 1 tsp. salt
• 1 tsp. dill weed
• 3 hard-boiled egg whites only, chopped
• 1 small jar diced pimientos, drained

1. In a large bowl, combine potatoes, onion, parsley, chopped egg whites, pimientos and dill weed.
2. In a small bowl, combine remaining ingredients.
3. Pour over potatoes and mix well. Refrigerate at least 1 hour before serving.
4. Salad can be prepared a day ahead.
5. Yields 12 to 16 servings.

red potatoes, red onion, parsley, nonfat mayonnaise, nonfat yogurt, nonfat sour cream, sugar, vinegar, dry mustard, salt, dill weed, egg whites only, pimientos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=326720 (may not work)