Yogurt Dill Potato Salad

By á-7737

Makes 6 cups
123 Calories per 3/4 cup

Ingredients

• 2 pounds unpeeled red potatoes
• 1 cup lowfat yogurt (greek or regular)
• 2 tablespoons mayonnaise
• 1 tablespoon cider vinegar
• 1 tablespoon dijon mustard
• 1 1/2 tablespoons chopped fresh dill (or 1 1/2 teaspoons dried dill)
• 1 tablespoon chopped fresh Italian parsley ( or 1 teaspoon dried parsley)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• add in chopped pickles

Preparation

Step 1

1. Scrub and remove any bad spots from potatoes. Leave the skin on. Dice potatoes and boil for 15 minutes. Set aside to cool.

2. In a large bowl combine remaining ingredients. Stirring until mixed. Add potatoes and stir to combine. Cover and chill at least 4 hours.