2 pounds medium-size red potatoes, unpeeled
1/3 cup thinly sliced celery
1/3 cup finely chopped onion
1/3 cup grated carrot
1/3 cup finally chopped green or red bell pepper
1/3 cup reduced-fat mayonnaise
1/3 cup nonfat sour cream
2 tablespoons sweet pickle relish
2 tablespoons spicy mustard
1/4 teaspoon ground black pepper
Clean the potatoes well. Cut into 1/4 in chunks. Boil until tender about 10 minutes or until tender. Rinse with cool water and drain. Place the potatoes in a large bowl. Add the celery, onion, carrot, and green pepper. Toss gently to mix.
Combine remaining ingredients in a small bowl, and stir to mix well. Add the dressing to the potato mixture, and toss gently to mix. Cover the salad and chill for at least 2 hours before serving. Sprinkle with paprika if desired.
Makes 8 servings, 2 WW points each