Yogurt-Dill Potato Salad
Submitted by: Lisa McLendon (The University of Texas at Austin)
Story behind this Recipe:
Here's my recipe for you - simple but tasty.

3 lb potatoes, boiled until soft but not too mushy (about 20 minutes), and then cut into 1-inch chunks
1 onion, or 1/2 large onion, diced (red ones look prettier)
1-2 whole dill pickles, chopped

1 cup plain yogurt
1/3 cup mayonnaise (reduced-fat works fine)
1-2 tbsp yellow mustard (to taste, less if using dijon-style)
1 tsp dried dill weed
1 tbsp dried chives
Salt and ground black pepper to taste
Dash cayenne pepper (optional)
Units: US
Serves: N/A
Cooking Instructions:
Combine all the dressing ingredients and thoroughly mix. Add the potatoes, onion and pickles and mix until coated. Chill 4-6 hours before serving.