3 c. cooked, diced potatoes (about 5 med.)
1/2 c. frozen green peas (thawed)
1/4 c. diced red or green pepper
1 tbsp. minced onion
1 hard boiled egg, chopped

DRESSING:

1/2 c. plain nonfat yogurt
1/2 c. low calorie mayonnaise
1 tsp. sugar
1 tbsp. Dijon mustard
1/4 tsp. salt
1/2 tsp. pepper

Combine salad ingredients in a 2-quart salad bowl. Combine dressing ingredients and pour over potato mixture. Toss until well blended. Chill 24 hours for best results, but can be served immediately. Yield: 8 (1/2-cup) servings.

Exchanges: 1 bread-starch, 1 fat, calories 132, fat 6 g, cholesterol 4 1/2 mg, sodium 193 mg.