6 med. potatoes
3 hard cooked egg whites
1/2 c. finely chopped sweet pickles
1/4 c. finely chopped onion
1/8 tsp. pepper
1 c. celery, finely cut

DRESSING:

1 c. plain low-fat yogurt
1/4 c. imitation mayonnaise
6 tbsp. sweet pickle juice
1 tbsp. prepared mustard

Cook potatoes until tender - drain and peel while hot. Chop potatoes into cubes - add egg whites (chopped), pickles, onion and pepper. Refrigerate until cold. Before serving time mix dressing with potato mixture. Add plenty of dressing to keep from being too dry. A good low fat potato salad and tastes good, too.