Maureen Bevelaqua's award winning dilled potato salad

This has been a family favorite ever since Maureen introduced it to us way back in 1989. It has a refreshing light taste.

Ingredients:

• 4 lbs Small New Red or White Thin Skinned Potatoes. Scrubbed, cooked [whole], drained, cooled and cut into ¾" chunks (~9 cups)
• 2 tablespoons Olive Oil
• 2 tablespoons Cider Vinegar
• 1 cup Light Mayonnaise
• 1 cup Plain Nonfat Yogurt
• 2 tablespoons Dijon Mustard
• 1½ teaspoons Salt
• ½ teaspoon Fresh ground pepper
• 1 cup Minced Red Onion
• 1 cup Minced Fresh Dill

Directions: After cooking/cutting the potatoes put them into a large bowl. Sprinkle with olive oil and vinegar. Toss lightly to coat. Mix mayonnaise, yogurt, mustard, salt and pepper in another bowl. Stir in onion and dill. Pour over potatoes. toss gently to coat well. Cover and chill. Keeps well at least 24 hours. 120 calories per 1/2 cup.
Makes ~9½ cups

notes: See a newspaper article about the contest: Top potato salad recipe's a dilly

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