Dilly Dally Potato Salad


2 pounds red potatoes
1/2 cup low-fat plain yogurt
2 tablespoons fat-free mayonnaise
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup diced celery
1/4 cup chopped red onion
1 tablespoon chopped fresh dill


1. In a large pot of boiling water over medium-high heat, cook potatoes 20 to 25 minutes, or until fork-tender. Drain and let cool.

2. In a large bowl, whisk together yogurt, mayonnaise, mustard, vinegar, garlic powder, salt, and pepper.

3. Cut potatoes into 1-inch chunks, add to dressing along with remaining ingredients, and mix until well combined. Cover and refrigerate until chilled.