MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Tangy Mashed Potato Salad
  Categories: Salads, Potatoes
       Yield: 4 Servings
  
    2.00 lb Red-skinned potatoes;
            - scrubbed and quartered
            Salt
    1.00 c  Plain yogurt
    1.00 c  Mayonnaise
    3.00 tb Minced fresh dill
    2.00 tb Red wine vinegar
    1.00 ts Fresh black pepper
    0.33 c  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.) Stir the onions into the salad and adjust the seasoning
   before serving.
   
   From Michael McLaughlin’s book 'Cooking for the Weekend'. Christie
   Aspegren, September 93 Round Robin.
  
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