6 c. unpeeled red potatoes
1/4 c. purple onion, diced
1/2 tsp. celery seed
1/2 tbsp. dill weed
2 tsp. lemon juice
2 tsp. parsley
1 c. lowfat sour cream
1/2 c. lowfat plain yogurt
1 tsp. curry powder
1 tsp. dijon mustard

Cut potatoes in half, boil, cool thoroughly. Cut to desired size after cooling. Be careful potatoes are usually thin skinned. Mix sour cream, yogurt, mustard and lemon juice. Add dry ingredients. Mix. Toss cold potatoes with sour cream mixture. Garnish salad with fresh dill weed and parsley. Serve cold.