Light Potato-Egg Salad

Ingredients

• 6 cups diced new potatoes
• 1/3 cup Italian dressing
• 1 teaspoon salt
• 4 hard-boiled eggs, chopped
• 1 cup light mayonnaise
• 1/4 cup nonfat sour cream
• 1/4 cup plain fat-free yogurt
• 1 teaspoon dry mustard
• 1/2 teaspoon horseradish sauce

Directions

1. 1

   Boil potatoes 15-25 minutes until firm-tender

2. 2

   Pour dressign over potatoes; toss and refrigerate 2 hrs.

3. 3

   Mix other ingredients in a bowl, then fold into potatoes. chill until ready to serve.