Tangy Mashed Potato Salad
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
red skinned potatoes
scrubbed and quartered |
|
| 1 | x |
salt
|
*
|
| 1 | cup |
yogurt, plain
|
|
| 1 | cup |
mayonnaise
|
|
| 3 | tablespoons |
dill weed
fresh, minced |
|
| 2 | tablespoons |
red wine vinegar
|
|
| 1 | teaspoon |
black pepper
fresh |
|
| ⅓ | cup |
red onion
finely diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
red skinned potatoes
scrubbed and quartered |
|
| 1 | x |
salt
|
*
|
| 237 | ml |
yogurt, plain
|
|
| 237 | ml |
mayonnaise
|
|
| 45 | ml |
dill weed
fresh, minced |
|
| 3E+1 | ml |
red wine vinegar
|
|
| 5 | ml |
black pepper
fresh |
|
| 79 | ml |
red onion
finely diced |
|
Directions
Cook potatoes in boiling water until just cooked through.
In a medium bowl, whisk together the yogurt, mayonnaise, dill, vinegar, pepper and ½ 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.
