Light Dilled Potato Salad - cooking recipe

Ingredients

4 lb. small red potatoes, cooked and cut into 3/4-inch chunks
1 c. minced red onions
1/2 c. chopped fresh dill
2 Tbsp. olive oil
2 Tbsp. cider vinegar
1 c. light mayonnaise
1 c. plain nonfat yogurt
2 Tbsp. Dijon mustard
1 1/2 tsp. salt
1/2 tsp. pepper

Preparation

Put potatoes in a large bowl; sprinkle with olive oil and vinegar, tossing lightly to coat.
Mix mayonnaise, yogurt, mustard, salt and pepper in a bowl; stir in onion and dill.
Pour over the potatoes; toss to coat.
Cover and chill.
Best if prepared a day or two before serving.
This always gets rave reviews!!