Light Dilled Potato Salad - cooking recipe

Ingredients

2 lb. small red potatoes, cooked with skins on
1 Tbsp. olive oil
1 Tbsp. cider vinegar
1/2 c. light mayonnaise
1/2 c. plain nonfat yogurt
1 Tbsp. Dijon mustard
3/4 tsp. salt
1/4 tsp. black pepper
1/2 c. chopped red onion
3/4 tsp. dried dill (1/4 c. fresh)

Preparation

Cut potatoes in large cubes.
Put into large bowl.
Sprinkle with oil and vinegar and toss lightly to coat.
Combine all other ingredients in separate bowl and blend well.
Pour over potatoes. Toss gently to coat well. Cover and chill.
Keeps well at least 24 hours.