Source: Food Stamp Nutrition Connection

Mixing potatoes with lowfat mayonnaise and yogurt cuts the fat and adds the flavor.

Servings

3.0
3 each  medium russet potato 1.0
1 cup  fresh chopped celery 0.5
0 1/2 cup  minced onion 1.0
1 cup  Peas, green, sweet, frozen 1.0
1 tbsp  dijon mustard 0.5
0 1/2 cup  light mayonnaise 0.5
0 1/2 cup  plain nonfat yogurt 1.0
1 pinch  black pepper 1.0
1 piece  fresh romaine leaves 1.0
1 piece  Tomatoes, red, fresh, year round average, small/thin slices, USDA Commodity Commodity

1. Wash potatoes, leave skin on and cut into bite size chunks.
2. Place in pan and cover with water. Bring to a boil, lower heat to a simmer and cook uncovered until potatoes are tender, about 20 minutes.
3. Drain in colander and sprinkle lightly with cold water, drain well.
4. In the mean time, put the rest of the ingredients in a large mixing bowl.
5. Add drained potatoes and mix well.
6. Refrigerate until ready to use. Garnish with fresh lettuce and sliced tomatoes.