1 cup plain fat free yogurt
2 tablespoons mayonnaise or light mayonnaise or salad dressing
1 teaspoon chopped fresh or 1 teaspoon dried dill weed
1 tablespoon Dijon mustard
1/2 teaspoon salt & pepper or to taste
2 large white potato, cooked with the skin on
2 large sweet potato, cooked with the skin on
2 stalk celery, chopped
1 cup dill pickles, chopped
1/2 cup sliced radishes
3 medium green onions, chopped

Wash the sweet potato and white potato with a vegetable brush. In a large pot, cover sweet potatoes and white potatoes with water, bring water to boiling. Cook for 10 to 15 minutes or until a knife inserts into the potato easily. Cool potatoes, peel only the sweet potato, leaving the peeling on the white. Cut potatoes into 1/2 inch cubes.
In a large bowl, mix together yogurt, mayonnaise, dill weed, dijon mustard and salt & pepper. Add all remaining ingredients; toss potato salad together.
Cover and refrigerate for 4 hours or until well chilled. Serves 4 to 6. Easily doubles for a crowd.