6 oz. sm. new red potatoes
1/4 c. plain lowfat yogurt
1 tbsp. plus 1 tsp. reduced calorie mayonnaise
1/2 tsp. white vinegar
1/2 tsp. lemon juice
1/4 tsp. salt
Dash of white pepper
1/4 c. diced scallions
1/4 c. celery
2 tbsp. chopped fresh dill

In 1-quart saucepan, combine potatoes with enough water to cover; bring water to boil. Reduce heat and let simmer until tender, 25 minutes. Drain. Quarter and transfer to salad bowl.

In small bowl, combine yogurt, mayonnaise, vinegar, lemon juice, salt and pepper. Add scallions, celery and chopped dill. Mix well. Pour over potatoes and stir gently. 2 servings.

1/4 milk, 1 fat, 1/2 vegetable, 1 bread.