LOW FAT CREAMY POTATO SALAD

5 large potatoes, peeled and cut into large pieces
4 bacon slices, cut into strips
6 eggs, hard-boiled, quartered
1 cup dill relish (or to taste)
2 celery ribs, sliced
6 scallions, chopped
FOR THE DRESSING:
1/3 cup plus 3 Tbsp. fat-free mayonnaise
1/3 cup plus 3 Tbsp. nonfat sour cream
1/4 cup skim milk
1/2 tsp. celery seed

Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Drain and set aside to cool.

Cook bacon in a heavy nonstick skillet until crisp. Drain on paper towels.

Combine potatoes, bacon and next 4 ingredients in a large bowl and mix gently.

Combine ingredients for the dressing in a bowl and mix well. Stir into potato mixture. Chill until ready to serve.

Servings: 6