Ingredients
| 4 Cup |
cooked potatoes |
| 3 Tablespoon |
low-calorie French dressing |
| 1/4 Cup |
chopped green onion |
| 3/4 Cup |
shredded carrot |
| 3/4 Cup |
diced celery |
| 2 |
hard-cooked eggs, diced |
| 2 Tablespoon |
chopped dill pickle |
| 1 Cup |
plain yogurt |
| 2 Tablespoon |
prepared mustard |
| 1 |
sweetener packet |
| 1 Teaspoon |
horseradish |
| 1 Teaspoon |
Worcestershire sauce |
| |
salt and pepper, to taste |
| |
Greens for garnish |
Instructions
Dice potatoes while hot and pour French dressing over. Refrigerate until chilled. Then add onion, carrot, celery, eggs and dill pickle. Combine yogurt, mustard, sweetener, horseradish, Worcestershire sauce and toss with salad. Add salt and pepper, to taste. Place in greens-lined bowl and chill.
