3 lbs. red potatoes (I use whatever is available)
4 lg. stalks celery
6 lg. green onions
1/2 c. plain low-fat yogurt
1/2 c. light mayonnaise
1 tbsp. Dijon mustard
1 tsp. dried or 1 tbsp. fresh tarragon (optional)
2 tsp. dried dill
Salt and pepper to taste

Boil potatoes. Split celery lengthwise and cut into small pieces. Cut green onions into thin rings. Toss with potatoes.

Mix yogurt, mayonnaise, mustard, dill, tarragon, salt and pepper. Add to potatoes.

Note: This is excellent slightly warm--just made. It can be covered tightly and stored up to 2 days.