Recipe - Tangy Mashed Potato Salad

2 pound Redskinned potatoes;
scrubbed and quartered
Salt
1 cup Plain yogurt
1 cup Mayonnaise
3 tablespoon Minced fresh dill
2 tablespoon Red wine vinegar
1 teaspoon Fresh black pepper
1/3 cup Finely minced 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini