Tangy Mashed Potato Salad

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.