4 c. boiled, peeled, and diced red potatoes
1 c. thinly sliced celery
1/4 c. sliced green onions
1 tbsp. chopped parsley

DRESSING:

3/4 c. plain low-fat yogurt
1/4 c. low calorie salad dressing
1 tbsp. mustard
1 tsp. salt
8 drops hot pepper sauce

Place potatoes, celery, green onions, and parsley in large bowl. In a medium bowl stir yogurt, salad dressing, mustard, salt, and hot pepper sauce until blended.

Pour over potato mixture and stir gently. Transfer to serving bowl. Sprinkle with paprika. Cover and refrigerate for 1-4 hours.