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.