TANGY MASHED POTATO SALAD

2 lb red-skinned potatoes, scrubbed and quartered
salt
1 cup plain yogurt
1 cup mayonnaise
3 tbsp minced fresh dill
2 tbsp red wine vinegar
1 tsp fresh black pepper
1/3 cup 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.)

TO SERVE:
Stir the onions into the salad and adjust the seasoning before serving.

Servings: 4
Source: Cooking for the Weekend by Michael McLaughlin