4 medium potatoes (1 1/4 lbs.)
1 cup sliced celery
1/4 cup finely chopped onion
2 tbs. dill pickle relish
1/2 cup reduced-calorie or fat-free mayonnaise
1/2 cup plain low-fat yogurt or fat-free sour cream
2 tbs. skim milk
2 tsp. prepared mustard
1/2 tsp. salt
1/4 to 1/2 tsp. celery seed
1 hard-cooked egg, chopped (use 2 egg whites only to cut cholesterol down even further)

Scrub potatoes, covered, in boiling water for 25 to 30 minutes or till tender. Drain and cool.

Peel and cube potatoes. Transfer to a large bowl. Stir in celery, onion, and pickle relish.

In a small mixing bowl combine mayonnaise, yogurt, milk, mustard, salt, and celery seed. Pour over potatoes. Toss lightly to coat potatoes. Carefully fold in chopped egg.

Cover and chill for 4 to 24 hours. Serve in a lettuce-lined bolw, if desired.
Makes 8 servings.

Nutritional information per serving:
130 calories
3 gm protein
17 gm carbohydrate
6 gm fat
41 mg. cholesterol
300 mg sodium
322 mg potassium

Recipe from: Better Homes & Garden's "New Dieter's Cookbook"
Submitted by Ethel Burdine