SALAD:

7 c. cooked, cubed, peeled, potatoes (4 to 5 potatoes)
2 c. frozen sweet peas, thawed
1 c. chopped celery
1/4 c. sliced green onion
1/4 c. chopped red sweet pepper

DRESSING:

1/2 c. fat free mayonnaise
1/2 c. plain no fat yogurt
1 to 2 tbsp. prepared mustard
1 tbsp. vinegar

Salt and pepper to taste

Combine salad ingredients.

Mix dressing ingredients, pour over salad mixture. Toss lightly. Refrigerate until serving time.

A good do ahead recipe. Layer salad ingredients peas on bottom and potatoes on top. Seal and refrigerate. Combine dressing, seal and refrigerate. Assemble at least 1 hour before serving.