Potato Salad - cooking recipe

Ingredients

4 lb. small red potatoes
2 Tbsp. Puritan oil
2 Tbsp. cider or wine vinegar
1 c. light mayonnaise
1 c. plain nonfat yogurt
2 Tbsp. prepared mustard
1/2 c. chopped celery
1 1/2 tsp. salt
1/2 tsp. white pepper
1 small onion, minced
1/4 c. minced fresh dill weed
1/4 c. minced parsley and chives

Preparation

Wash, boil, drain, cool and then cut up potatoes, sliced or cubed in a large bowl.
Sprinkle with oil and vinegar.
Toss to mix.
In a small bowl mix all the remaining ingredients.
Pour over potatoes.
Toss to coat evenly.
Cover and chill thoroughly.