Potato Salad 2

2 cups plain nonfat yogurt

1/2 cup sliced, seeded cucumber

1/4 cup finely chopped onion

3-4 tbs skim milk

3 tbs red wine vinegar

1 tsp dried parsley

1/2 tsp sugar

1/2 tsp dried dillweed

1/4 tsp celery seed

1/4 tsp ground black pepper

1 lb new potatoes

Place yogurt in colander lined with dampened coffee filter or double layer of cheese cloth. Set colander over small bowl. Refrigerate 8 hours or overnight to drain liquid from yogurt. Yogurt will resemble sour cream and measure about 1 cup. Add remaining ingredients, except potatoes; refrigerate. In medium-size pot over high heat, cook potatoes in boiling water to cover 20 to 30 minutes or until tender; drain. When cool enough to handle, peel and thinly slice potatoes; toss with yogurt dressing. Refrigerate until ready to serve. Serve within 24 hours.

Makes about seven 1/2 cup servings.

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Cajun Country -- New Iberia, Louisiana