1 lb. pkg. frozen small whole potatoes
1/4 c. each sliced cucumber and radishes
2 tbsp. chopped green pepper
1 tbsp. minced onions
1/4 c. dairy sour cream
1/4 c. skim milk
1 tbsp. white wine vinegar
1 tsp. capers
1/8 tsp. hot red pepper sauce
Salt and pepper to taste
Assorted raw vegetables and greens for garnish

Cook frozen potatoes as package directs. Drain and cool then dice. In medium size bowl gently mix diced potatoes with cucumber, radishes, green pepper and onion.

In measuring cup, mix sour cream with milk; then stir in vinegar, capers, pepper. Pour over salad mixture and toss gently. Chill at least 2 hours. Serve salad garnished with raw vegetables in bouquet on top. Makes 8 half cup servings about 80 calories each.