Light Dilled Potato Salad - cooking recipe

Ingredients

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

Preparation

In large bowl sprinkle oil and vinegar over potatoes.
Toss lightly to coat.
Combine mayonnaise, yogurt and mustard.
Add this mixture and remaining ingredients to potatoes.
Toss to coat. Cover and chill.
Serves 14 to 16.