6 med. potatoes
3 hard-cooked egg whites
1/2 c. sweet pickles, finely chopped
1/4 c. onion, finely chopped
1/8 tsp. pepper

Cook unpeeled potatoes until tender. Drain and peel while hot. Stir with fork to break up into very small pieces. Add chopped egg whites, pickles, onions and pepper. Refrigerate in covered container until serving time.

DRESSING:

1 c. plain low-fat yogurt
1/4 c. imitation mayonnaise
6 tbsp. sweet pickle juice
1 tbsp. prepared mustard

Mix together and refrigerate. Just before serving, mix dressing with potato mixture. Garnish with paprika. Leftover salad will become dry and need more dressing before it is served. Makes 4 to 6 servings.