Creamy Mustard-Dill Potato Salad

Recipe by: WW Quick, Light and Healthy Cookbook

2 Points Per Serving

2 (15oz) cans whole baby potatoes, drained and quartered

1/2 cup sliced celery

1 TBS. minced onion

1/4 cup reduced-fat mayonaise

1/4 cup nonfat sour cream

1 TBS. mustard

2 tsp. minced fresh dillweed Or 1/2 tsp. dried dillweed

1/8 tsp. pepper

Combine first 3 ingreds. in a large bowl. Combine mayo and remaining 4 ingreds., stirring well. Add mayo mixture to potato mixture; toss gently until combined. Cover and CHILL at least 2 hours.

Yields: 6 servings (1/2 cup per serving)

Shared by: Legacy71