Title: Potato Salad 4
Categories: Salad Potato
Yield: 6 Servings

6	md	Red potatoes, unpeeled
1		Cucumber, chopped
1	c	Chopped celery
1/4	c	Chopped green onion
2		Hard-cooked eggs, chopped
1	c	Plain, nonfat yogurt
2	tb	Dijon mustard
2	tb	Skim milk
2	tb	Sweet pickle relish
		Fresh ground pepper

Boil potatoes until slightly tender (15-20 minutes). Drain, cool. Peel potatoes and cut in cubes. In a large bowl combine potatoes, cucumber, celery, green onion and hard-cooked eggs. In a glass measuring cup or small mixing bowl blend yogurt, mustard, skim milk, pickle relish and pepper. Pour dressing over potato mixture; toss until coated. Cover and chill 2 hours or longer before serving.

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