Light Potato-Egg Salad

this is almost the same as someone else's recipe but I substituted some low fat things and need to get nutrition info

• Ready In: 2 hrs
• Serves: 8
• Yields: 8 cups

Ingredients

• 6  cups  diced new potatoes
• 1⁄3 cup  Italian dressing
• 1  teaspoon salt
• 4  hard-boiled eggs, chopped
• 1  cup light mayonnaise
• 1⁄4 cup nonfat sour cream
• 1⁄4 cup plain fat-free yogurt
• 1  teaspoon dry mustard
• 1⁄2 teaspoon  horseradish sauce

Directions

1. Boil potatoes 15-25 minutes until firm-tender
2. Pour dressign over potatoes; toss and refrigerate 2 hrs.
3. Mix other ingredients in a bowl, then fold into potatoes. chill until ready to serve.