2 lb. potatoes, about 6 med.
2 green onions with tops, chopped
1 sm. red or green bell pepper, chopped
4-5 sm. radishes, minced
2 stalks celery, finely chopped
1/4 c. finely chopped fresh parsley

DRESSING:

1/4 c. reduced calorie mayonnaise
1/2 c. plain nonfat yogurt
2 tbsp. cider or wine vinegar
1/2 tsp. salt, if desired
1 tsp. Dijon mustard or to taste
1/2 tsp. celery seeds
1 tbsp. fresh dillweed or 1 tsp. dried dillweed
Freshly ground black pepper to taste

GARNISH:

2 tbsp. finely chopped fresh parsley
1/2 tsp. paprika

Boil potatoes until tender. When cool enough to handle, peel and cut into 1/2 inch cubes. In large bowl, combine potatoes with onions, bell pepper, radishes, celery and parsley. Mix together dressing ingredients and add to potato mixture. Toss gently.

Sprinkle parsley and paprika over top. Cover and chill at least 2 hours before serving.