Potato Corn Salad

1 1/2 lb red potatoes, unpeeled, cubed and cooked in salty water
1 cup frozen corn, cooked and drained
1/3 cup chopped onion
1 cup finely sliced celery
2 hard-boiled eggs, peeled and chopped (optional)
1 cup low-fat mayonnaise
1/2 cup low-fat plain yogurt
1/2 tablespoon Dijon mustard
1/4 teaspoon coarse grainy mustard
2 tablespoons white wine vinegar
1/2 teaspoon dried dill or 2 teaspoons fresh dill, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sugar
Fresh chives, chopped for garnish


Mix the dressing ingredients first and then add to the cooled potatoes, celery, onion and corn. Mix well and refrigerate for 4 hours or overnight.


If you want the salad to have a Southwestern Flair

Add:

Finely chopped pickled or fresh jalapenos, to taste
1/2 can black beans, drained and rinsed
1/8 cup fresh cilantro, chopped