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    Dilly Potato Salad

    Source of Recipe

    2 pounds red potatoes, diced
    6 hard-cooked eggs, chopped
    1 cup nonfat plain yogurt
    3 tablespoons fat-free mayonnaise
    1/4 cup chopped green onions
    1 teaspoon prepared Dijon-style mustard
    1 teaspoon dried dill weed
    1 teaspoon garlic powder

    1 Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and set aside to cool.
    2 In a large bowl, combine the potatoes and chopped eggs.
    3 Mix together the yogurt, mayonnaise, green onions, mustard, dill weed and garlic powder. Pour dressing over potatoes and eggs; toss and chill until ready to serve.

    Makes 8 servings




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