2 lbs. red new potatoes, cut in 1 1/2 inch pieces
1/3 c. lowfat mayonnaise
1/3 c. lowfat sour cream
1 1/4 tsp. crushed tarragon leaves
3/4 tsp. salt
1/2 tsp. black pepper
1 c. unpeeled cucumbers, sliced
3/4 c. chopped green pepper
3/4 c. thin sliced celery
1/3 c. sliced green onions
2 med. tomatoes

Cover potatoes with water and bring to boil. Reduce heat and simmer, covered, until tender, 10-12 minutes; drain.

Combine mayonnaise, sour cream, tarragon, salt and pepper in large bowl. Add potatoes, cucumber, green pepper, celery and scallions; toss gently to coat. Cut tomatoes into 8 wedges, then cut in halves; gently stir into potato mixture.