• 1-3/4 lbs. small new potatoes
• 1 large egg, hard-cooked, peeled and chopped
• 3 Tbs. fat-free mayonnaise
• 3 Tbs. nonfat sour cream
• 1/4 cup dill relish
• 1 Tbs. scallions, finely chopped
• 2 Tbs. prepared mustard
• 1 tsp. dried tarragon

Place potatoes in a steamer basket over boiling water. Cover pan and steam about 20 minutes or until just tender. Drain potatoes and rinse under cold running water to cool. Combine remaining ingredients with salt and pepper to taste in a bowl. Peel potatoes and cut into 1/2 inch dice and gently toss with egg mixture. Serve potato salad chilled or at room temperature.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 123, fat 1.2g, 8% calories from fat, cholesterol 36mg, protein 3.5g, carbohydrates 25.0g, fiber 2.0g, sugar 4.2g, sodium 170mg, diet points 2.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 1.1, Lean meat: 0.1, Fat: 0.1, Sugar: 0.2, Very lean meat protein: 0.0

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