2-1/2 lbs. new potatoes, raw
1 hard boiled egg, large
3 Tbs. fat-free mayonnaise
3 Tbs. non-fat sour cream
¼ cup dill pickle slices
1 Tbs. scallion onions, chopped
2 Tbs. yellow mustard, prepared
1 tsp. ground tarragon

Cook potatoes in steamer basket over boiling water. Cover pan and steam about 20 minutes or until just tender. Drain potatoes and rinse under cold running water to cool. In another small bowl, combine remaining ingredients with salt and pepper to taste. Dice potatoes in ½ inch squares and gently toss with egg mixture. Serve chilled or room temperature.  salad.

Serving size: 1/2 c.
Calories: 113
Protein: 5 grams
Carbohydrate: 21 grams
Fat: 1 gram
Fiber: 3 grams
Cholesterol: 26 milligrams
Sodium: 168 milligrams