9 c. cubed red potatoes
1/2 c. diced onion
1/2 c. celery
1/4 c. sweet pickle or dill relish
3 hard-cooked large eggs, chopped
1 garlic clove
3/4 c. low-fat sour cream
1/2 c. fat-free mayonnaise
2 tbsp. chopped fresh parsley
1 tsp. dry mustard
3/4 tsp. salt
1/4 tsp. pepper

Cook potatoes until tender, add onions and next 4 ingredients. Combine sour cream and next 5 ingredients in a bowl; stir well. Pour over potatoes salad; toss gently to cool.

Makes 9 (1 cup) servings.