Jun 18 2009
Dill Potato Salad
This potato salad is on the lighter side because you use some yogurt in it. It is also quick because you use skin on red potatoes.
4 pounds small red potatoes ( 8 cups), cooked and cubed
2 Tbs oil
2 Tbs apple cider vineger
1 cup light mayo
1 cup plain low-fat yogurt
1 Tbs dijon mustard
1 cup red onion ( I am sure I use less)
2 tsp dill weed
salt and pepper to taste
In a large bowl, sprinkle oil over potatoes. Toss to coat. Combine mayo, yogurt, and mustard- pour over potatoes. Add remaining ingredients and toss. Refrigerate atleast 30 minutes before serving. Serves 10-12
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This sound great! I hate making potato salad because it’s such a pain to peel hot potatoes. This is a version I can really get behind! And love that it uses yogurt to lower the fat factor! Thanks for sharing.