Categories: Salads, Low fat 
      Yield: 9 servings 
  
      9 c  Cubed unpeeled round red 
           Potato (about 3 lbs.) 
    1/2 c  Diced onion 
    1/2 c  Diced celery 
    1/4 c  Sweet or dill pickle relish 
      3    Hard-cooked eggs (this can 
           Be left out) 
      1    Clove garlic, minced 
    3/4 c  Fat-free sour cream 
    1/3 c  Fat-free mayonnaise 
      2 tb Chopped fresh parsley 
      1 ts Dry mustard (I used a little 
           More because my grandmother 
           Had more 
           Mustard in her salad.) 
    3/4 ts Salt 
    1/4 ts Pepper 
  
  Place potato in a large pot, cover with water, and bring to boil. Cook 
  about 8 minutes or until tender. Drain; place in bowl with next 4 
  ingredients; toss gently. Combine sour cream and next 5 ingredients; stir 
  well. Poer over potato mixture; toss to coat. Cover and chill. Yield 9 
  servings. Serving size 1 cup.