2 1/2 lbs. red potatoes
8 oz. plain yogurt
3/4 c. mayonnaise
2 tbsp. sugar
2 tbsp. cider vinegar
2 tsp. curry powder
3/4 tsp. salt
1 sm. clove garlic, minced
1 c. celery, sliced thin
1/2 c. chopped onion
1/2 c. raisins
1/4 c. chopped parsley
2 c. bite-size broccoli flowerettes
1/4 tsp. pepper

Cook potatoes; drain. Cool and cut in 3/4 inch cubes. In a large bowl, stir together yogurt, mayonnaise, sugar, salt, pepper, vinegar, curry, and garlic. Stir in celery, onion, raisins, and parsley. Add potatoes and broccoli. Mix gently until well coated. Cover and refrigerate at least 3 hours. Serves 10.