This is low cholesterol!

VEGETABLES:

4 1/2 c. potatoes, peeled & cubed
1 bay leaf
1 celery stalk, coarsely chopped
1 sm. carrot, finely chopped

DRESSING:

3 tbsp. Miracle Whip Light
3 tbsp. low fat yogurt or buttermilk
1/8 tsp. garlic powder
1/8 tsp. onion powder
Generous 1/8 tsp. dry mustard
Pinch of black pepper
Scant 1/4 tsp. salt
1/2 tsp. dried marjoram leaves
1/8 tsp. thyme

In medium saucepan, cover the potatoes with water; add bay leaf. Cover and bring to a boil. Lower heat; simmer 8 to 9 minutes or until potatoes are just tender. While potatoes cook, prepare other vegetables. Then combine all dressing ingredients; stir until blended. Drain potatoes well, discard bay leaf; transfer potatoes to serving dish; stir in celery and carrots. Pour the dressing over all and toss lightly with a spoon to coat the potatoes. Serve at once. NEED FIBER? Increase potatoes to 5 1/2 cups, leave unpeeled and add 1 fresh peeled and chopped broccoli stem. 4 servings.