Tangy Mashed Potato Salad

* Exported from MasterCook *

TANGY MASHED POTATO SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Red-skinned potatoes -- scrubbed and quarter
Salt
1 cup Plain yogurt
1 cup Mayonnaise
3 tablespoons Minced fresh dill
2 tablespoons Red wine vinegar
1 teaspoon Fresh black pepper
1/3 cup Finely diced red onions

Cook potatoes in boiling water until just cooked through. In a medium bowl,
whisk together the yogurt, mayonnaise, dill, vinegar, pepper and 1/2 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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