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.