Ingredients
1-1/2 pounds red potatoes, cubed1 celery rib, chopped1/4 cup chopped sweet red pepper1 medium carrot, shredded1 green onion, chopped1/4 cup reduced-fat mayonnaise1/4 cup reduced-fat plain yogurt1 tablespoon sweet pickle relish3/4 teaspoon prepared mustard1/2 teaspoon salt1/2 teaspoon lemon-pepper seasoning1/2 teaspoon dill weedLettuce leaves, optional
Preparation
Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool; place in a bowl. Add the celery, red pepper, carrot and onion.
In a small bowl, combine the mayonnaise, yogurt, pickle relish, mustard, salt, lemon-pepper and dill; pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.
