Yogurt-Dill Potato Salad
(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)
Combine all the dressing ingredients and thoroughly mix. Add the potatoes, onion and pickles and mix until coated. Chill 4-6 hours before serving.