Tangy Mashed Potato Salad

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Title: Tangy Mashed Potato Salad
Categories: Salads, Potatoes
Yield: 4 Servings

2.00 lb Red-skinned potatoes;
- scrubbed and quartered
Salt
1.00 c Plain yogurt
1.00 c Mayonnaise
3.00 tb Minced fresh dill
2.00 tb Red wine vinegar
1.00 ts Fresh black pepper
0.33 c 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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