This is a great accompaniment to barbecue, chicken, hamburgers and hot dogs.

• 1 ½ to 3 pounds red potatoes (with skin on), cooked and diced (Add ½ teaspoons sea salt to cooking water)
• ½ cup diced red onion
• ½ cup finely diced celery
• ¼ cup finely diced bread-and-butter pickles
• ¼ cup low-fat mayonnaise
• 1 cup nonfat plain yogurt
• 3 tablespoons raw honey
• 1 to 1 ½ teaspoons Liquid Smoke
• 2 tablespoons rice vinegar
• 2 tablespoons yellow or Dijon mustard
• 1 teaspoon garlic powder or 1 minced garlic clove
• Sea salt and freshly ground pepper to taste

Drain potatoes well and place in large mixing bowl. Add onion, celery and pickles. In another small bowl, put mayonnaise, yogurt, honey, Liquid Smoke, rice vinegar, and mustard; mix well. Add garlic powder, seat salt, and pepper if desired. Blend thoroughly. Then pour over potato mixture. Fold until well blended.

Note: This keeps well in a covered dish in the refrigerator for up to 3 days.