Light Dilled Potato Salad

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  • 4 pound(s) red potatoes, cooked and cut in 3/4" chunks
  • 2 tablespoon(s) cider vinegar
  • 2 tablespoon(s) olive oil
  • 1 cup(s) light mayo
  • 1 cup(s) plain yogurt
  • 1/2 cup(s) minced fresh dill
  • 1 can(s) minced red onion
  • 2 tablespoon(s) Dijon mustard
  • 1/2 teaspoon(s) pepper
  • 1 1/2 teaspoon(s) salt


  1. Toss potatoes with oil and vinegar. Mix remaining ingredients and pour over potatoes. Cover and chill. Keeps at least 24 hours.
July 2011

This recipe is a personal recipe added by LauraJasmine and has not been tested or endorsed by MyRecipes.

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