Note: Mayonnaise is made with egg white. 

1 lb baby potatoes, unpeeled, or larger potatoes, halved

4 tbsp unsweetened yogurt

4 tbsp mayonnaise

8 sun-dried tomatoes

2 tbsp flat leaf parsley, chopped an

Salt and pepper

Rinse and clean the potatoes and place them in a large pan of water.  Bring to a boil and cook for 8 -12 minutes or until just tender.  (The cooking time will vary according to the size of your potatoes.)

Using a sharp knife, cut the sun-dried tomatoes into thin slices. 

To make the dressing, mix together the yogurt and mayonnaise in a bowl and season to taste with a little salt and pepper.  Stir in the sun-dried tomato slices and the chopped flat leaf parsley.

Remove the potatoes with a draining spoon, drain them thoroughly, and then set them aside to cool.  If you are using larger potatoes, cut them into 2 inch chunks. 

Pour the dressing over the potatoes and toss to mix.  Leave the potato salad to chill in the refrigerator for about 20 minutes, and then serve as a starter or as an accompaniment.