2  pounds red potatoes, cubed
3/4  cup mayonnaise or salad dressing    (fat-free for low fat recipe)
1/3  cup sour cream    (reduced-fat for low fat recipe)
1/3  cup minced fresh parsley
    1  can (4 oz) chopped green chilies
    3  green onions, finely chopped
    1  tablespoon lemon juice
    1  teaspoon chili powder
1/2  teaspoon salt
1/4  teaspoon pepper
Dash garlic powder

Place potatoes in a saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15 minutes or just until tender.  Drain and rinse with cold water.  In a small bowl, combine the remaining ingredients.  Place potatoes in a large bowl.  Add dressing and toss to coat.  Cover and refrigerate for 2 hours or until chilled.
YIELD:  6 servings