4 potatoes with skins, cooked and diced
3/4 c. chopped white onion
1 1/2 c. finely chopped celery
1/2 green pepper, chopped
1/2 c. green onion, chopped
1 (8 oz.) can sliced water chestnuts, drained
1 tbsp. prepared mustard
3/4 c. low fat mayonnaise
1/2 tsp. or less salt
1/4 tsp. pepper
1/4 tsp. dill weed
1 tbsp. finely chopped parsley

Mix potatoes, onion, celery, green pepper, green onion and water chestnuts; chill. Combine mustard, mayonnaise, dill weed, salt, pepper and parsley; chill. One hour before serving, toss vegetables with dressing.