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