1/3 c. plain low fat yogurt
1/3 c. mayonnaise
1/4 tsp. finely minced or scraped onion
1 sprig parsley, finely chopped
1/4 c. chopped celery or green pepper (optional)
2 potatoes, boiled and diced
2 hard boiled eggs, diced
Salt to taste

Blend yogurt, mayonnaise, onion, parsley, celery and pepper. Stir in remaining ingredients. Cover and refrigerate for several hours. Serves four.

RICOTTA POTATO SALAD:

Add 1/3 cup Ricotta cheese to mayonnaise.