4 lbs. red potatoes (steamed or boiled)
8 egg whites, hard boiled
2 c. chopped celery
1 c. chopped carrots
Green onion
Red pepper
1/2 c. chopped parsley

DRESSING:

1 c. non-fat yogurt
1/2 c. low-cal mayonnaise
1 tsp. Dijon mustard
Dash of Tabasco sauce
2 tsp. Worcestershire sauce
Celery seed
1/2 tsp. garlic powder
1/8 tsp. white pepper
1 tsp. Hungarian paprika

Mix potatoes, eggs and vegetables. Mix dressing ingredients separately and pour over potato mixture. Garnish, if desired. Chill and serve. 8 servings.