Ingredients
3 pounds red potatoes, cut into chunks
1 cup non-fat yogurt
1/2 cup light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white vinegar
1 dill pickle, chopped
2 green onions, chopped
1 dash hot sauce
1 tablespoon dried dill weed
1/2 teaspoon garlic powder
1 dash onion salt
salt and pepper to taste
Preparation
Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
In a medium bowl, mix the yogurt, mayonnaise, mustard, vinegar, pickle, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.
