3 cups diced red potatoes
1½ cups cubed, cooked low fat chicken breast
1 tsp. dried parsley
½ cup nonfat sour cream
¾ cup chopped green onions
¼ cup nonfat mayonnaise Celery seeds to taste
1½ tsp. cider vinegar
Pepper to taste
1 tsp. Dijon mustard 
2 tbsp. sweet pickle relish

 

Place diced potatoes in saucepan; cover with water. Bring water to a boil; reduce heat to low, cover and simmer just until potatoes are tender, 4 to 5 minutes. Drain and cool. Combine sour cream, mayonnaise, vinegar, mustard and pickle relish in medium bowl; mix well. Add remaining ingredients and potatoes; toss carefully until ingredients are well mixed. Cover and refrigerate at least several hours before serving. Store in refrigerator up to 1 week.