5 russet or long-white potatoes
2 hard-boiled eggs (discard yolks)
1/2 c. chopped celery
1/3 c. chopped green onions
1 (2 oz.) jar sliced pimiento, chopped
1 1/2 c. yogurt (1% or less fat, by weight)
1 1/2 tbsp. Dijon-style mustard
2 tbsp. onion powder
1/2 tsp. dill weed
Dash cayenne pepper

Place the potatoes in a vegetable steamer set over boiling water, cover, and steam until potatoes are just tender when pierced with a fork (or cook potatoes in boiling water until tender). Cool, peel, and place in refrigerator to chill while proceeding with the recipe. Chop one of the cooked egg whites, reserving the other for garnish. Combine chopped egg white, celery, green onions, and pimiento.

In a separate bowl, combine the yogurt, mustard, onion powder, dill weed and pepper. Stir the yogurt mixture into the vegetables. Slice the chilled potatoes and add them to the vegetables in the bowl, mixing gently. Transfer the salad to a lettuce-lined serving bowl and garnish with slices of the reserved egg white and a sprinkling of paprika. Makes about 7 cups. 63 calories per 1/2 cup serving.