4 med. potatoes, cooked, peeled and diced (4 c.)
3 med. carrots, sliced and cooked (2 c.)
1/2 c. cucumber, chopped
1/2 c. celery, sliced
1/4 c. green pepper, chopped
2 tbsp. onion, chopped fine
1/4 c. oil
2 tbsp. vinegar
1 tbsp. prepared mustard
3/4 tsp. celery seed
1/4 c. plain low-fat yogurt
1/4 c. mayonnaise
1/4 tsp. black pepper
1/3 tsp. salt

Combine vegetables in serving dish. Stir together oil, vinegar, mustard, celery seed, salt, and pepper. Pour over vegetables, toss lightly and refrigerate. Before serving, mix yogurt and mayonnaise; stir into potato salad. Yields 8 servings, 180 calories each.