Tangy mashed potato salad

4 servings

Ingredients

Quantity Ingredient
2 pounds Red-skinned potatoes; scrubbed and quartered
Salt
1 cup Plain yogurt
1 cup Mayonnaise
3 tablespoons Minced fresh dill
2 tablespoons Red wine vinegar
1 teaspoon Fresh black pepper
⅓ cup Finely diced red onions

Directions

Cook potatoes in boiling water until just cooked through. In a medium bowl, whisk together the yogurt, mayonnaise, dill, vinegar, pepper and ½ teaspoon salt. Pour the dressing over the potatoes and toss thoroughly. (The salad can be prepared to this point a day ahead.

Cover and refrigerate, but return it to room temperature before serving.) Stir the onions into the salad and adjust the seasoning before serving.

From Michael McLaughlin's book 'Cooking for the Weekend'. Christie Aspegren, September 93 Round Robin.

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