3 pounds small new potatoes, scrubbed and cut into halves if large
3 cups plain low fat yogurt
1/3 cup low fat sour cream
1 teaspoon salt
1/4 cup snipped fresh chives
2 tablespoons lemon juice
3 teaspoons sugar
1/4 teaspoon black pepper

Boil potatoes in salted water 12 minutes till knife tender. Drain and cool completely. Line colander with cheesecloth or 2 layers of paper towels. Place colander over bowl and pour yogurt into colander. Drain 2 hours or refrigerate overnight. This should yield 2 cups yogurt solid and 2/3 cup liquid. Discard liquid. Mix all ingredients together. Cut cooled potatoes into chunks and add to dressing. Stir gently till all pieces are coated. Chill till serving.