Garden Potato Salad 30 Apr 12

2 tbsp light mayonnaise
1 tbsp fat free plain yogurt
1-1/2 tsp Dijon mustard
1/2 tsp salt
1 tsp pepper
2 tbsp fresh parsley, chopped
4 hard boiled eggs, diced
1-1/4 cups potatoes, without skin, boiled and diced
3/4 cup diced carrots, boiled and drained
1/2 cup peas, boiled and drained

In a medium bowl, mix the mayo, yogurt, mustard, salt, pepper and parsley. Add the eggs, potatoes, carrots and peas; mix well. Refrigerate before serving.