Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20             small  round red potatoes
                        water
     1/2           cup  bottled reduced-fat ranch-style dressing
  1           teaspoon  onion salt
  1           teaspoon  dried or 1 tablespoon fresh dill weed
  6                     hard-cooked eggs -- chopped
     1/2           cup  finely chopped green onions with tops
     1/2           cup  finely chopped red pepper
                        fresh dill sprigs -- optional

Preparation:

Place potatoes in large saucepan. Cover with water. Bring to boiling. Reduce heat and simmer until potatoes are tender, about 15 to 20 minutes. Drain. Cool. Cut each potato in half. Cut a small slice off bottom of each half so it can stand upright. Using a small spoon, carefully scoop out center of each potato half, leaving a firm shell. Set aside. Coarsely chop potato centers. Set aside, Reserve potato shells. In medium bowl, stir together salad dressing and seasonings until well blended. Stir in eggs, onions, red pepper, and reserved potato centers until evenly coated with dressing. With a small spoon, carefully mound about 2 tablespoons of salad mixture into each shell. Cover and chill to blend flavors. Garnish with fresh dill sprigs, if desired.

Nutritional Information:

1 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 1599mg Sodium