9 c Cubed unpeeled round red
Potato (about 3 lbs.) 1/2 c Diced onion
1/2 c Diced celery
1/4 c Sweet or dill pickle relish
3 Hard-cooked eggs (this can
Be left out) 1 Clove garlic, minced
3/4 c Fat-free sour cream
1/3 c Fat-free mayonnaise
2 tb Chopped fresh parsley
1 ts Dry mustard (I used a little
More because my grandmother Had more Mustard in her salad.) 3/4 ts Salt
1/4 ts Pepper
Place potato in a large pot, cover with water, and bring to boil. Cook about 8 minutes or until tender. Drain; place in bowl with next 4 ingredients; toss gently. Combine sour cream and next 5 ingredients; stir well. Poer over potato mixture; toss to coat. Cover and chill. Yield 9 servings. Serving size 1 cup.