Tangy mashed potato salad

 
                         TANGY MASHED POTATO SALAD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads                           Potatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Red-skinned potatoes
                         - scrubbed and quartered
                         Salt
    1       c            Plain yogurt
    1       c            Mayonnaise
    3       tb           Minced fresh dill
    2       tb           Red wine vinegar
    1       t            Fresh black pepper
      1/3   c            Finely diced 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.
  
 
 
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