Tangy Mashed Potato Salad

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 ts 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.