Light Dilled Potato Salad - cooking recipe

Ingredients

4 lb. small red potatoes, cooked and quartered (about 8 c.)
2 Tbsp. corn oil
2 Tbsp. apple cider vinegar
1 c. reduced calorie mayonnaise
1 c. plain low-fat yogurt
1 Tbsp. Dijon style mustard
1 c. minced red onion
1/2 c. minced fresh dill
salt and pepper to taste

Preparation

In a large bowl, sprinkle corn oil and vinegar over potatoes; toss lightly to coat.
Combine reduced calorie mayonnaise, yogurt and mustard.
Add mayonnaise mixture and remaining ingredients to potatoes.
Toss to coat well.
Cover and chill.
Serves 14 to 16.