Ingredients

• 1  pound small new potatoes
• 1/4  cup light dairy sour cream
• 1/4  cup plain low-fat yogurt
• 1/4  cup chopped red sweet pepper
• 1/4  cup chopped yellow sweet pepper
• 1/4  cup thinly sliced celery
• 1/4  cup julienne strips of carrot
• 1/4  teaspoon salt
• 1/8  teaspoon white pepper

Directions

1. Scrub potatoes and place in a medium saucepan; add water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until just tender. Drain well; cool slightly. Quarter potatoes, leaving skins on the potatoes.

2. Meanwhile, for dressing, in a large mixing bowl combine sour cream, yogurt, red sweet pepper, yellow sweet pepper, celery, carrot, salt, and pepper. Carefully stir quartered potatoes into dressing mixture. Cover and chill for 4 to 24 hours. (If the potato salad seems thick after chilling several hours, gently stir in 1 tablespoon milk before serving.) Makes 6 servings.