Light Dilled Potato Salad
By Maureen Bevelaqua, from Family Circle magazine
Cook potatoes using steps 1 and 2 of Martha Stewart’s recipe for Basic Potato Salad
- 4 pounds small red or white thin-skinned potatoes, scrubbed, cut into 3/4’” chunks, and steamed until tender (9 cups)
- 2 Tbs. olive oil
- 2 Tbs. cider vinegar
- 1 c. light mayonnaise (I use less and use regular Hellman’s)
- 1 c. plain nonfat yogurt (Greek is best)
- 2 Tbs. Dijon mustard
- 1 ½ tsp. salt
- ½ tsp. pepper
- 1 c. minced red onion
- ½ c. minced fresh dill
Put potato chunks in large bowl. Sprinkle with olive oil and vinegar, toss lightly to coat.
Mix mayo, yogurt, mustard, salt, and pepper in a bowl. Stir in onions and dill. Pour over potatoes. Toss gently to coat. Cover and chill.
Note: To make ahead, cook potatoes, toss with oil and vinegar, and refrigerate. Make dressing ahead and chill. Combine dressing and potatoes a couple hours before serving and chill.