2 lb. potatoes (6 c. cooked), cubed
1/2 c. sour cream
1/2 c. unflavored low-fat yogurt
1/4 c. mayonnaise - low calorie
1/2 c. chopped dill pickle
1/2 c. chopped onion
1/4 c. parsley, chopped
1 tsp. salt
1/2 tsp. coarse ground pepper
3 tbsp. chopped fresh mint (optional)

Cool potatoes. Combine dressing ingredients. Add potatoes. Chill in refrigerator until serving time. Makes 6 servings.