Light Dilled Potato Salad - cooking recipe

Ingredients

4 lb. red potatoes, cooked and quartered
2 Tbsp. corn oil
2 Tbsp. apple cider vinegar
1 c. light mayo
1 c. plain low-fat 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 corn oil and vinegar over potatoes. Toss lightly to coat.
Combine mayo, yogurt and mustard.
Add mayo mixture and remaining ingredients to potatoes.
Toss to coat well. Cover; chill.