10 to 12 new red potatoes (4 c.), cut into quarters, cooked, cooled completely
1/4 c. chopped green onions
1/3 c. reduced-calorie mayonnaise
1/3 c. lowfat dairy sour cream
1 tsp. tarragon leaves
1/4 tsp. salt

In large bowl, combine potatoes and onions. In small bowl, combine mayonnaise, sour cream, tarragon and salt; mix well. Pour over potato mixture; toss lightly. Cover; refrigerate 1 hour to blend flavors. Eight 1/2 cup servings.

Tip: To microwave potatoes, in 2 quart microwave-safe casserole, combine potatoes and 2 tablespoons of water; cover with microwave-safe plastic wrap. Microwave on High for 6 to 8 minutes or until potatoes are tender, stirring once during cooking. Let stand, covered, 3 minutes; drain.