1 lg. red potato
3 tbsp. mayonnaise
3 tbsp. plain yogurt
1 med. jalapeno pepper, seeded and chopped
2-3 tbsp. chopped cilantro
1/3 c. minced red onion
Salt and finely ground pepper

Quarter potato but do not peel. Cook in water to cover until tender, about 20 minutes. Drain well and chop coarsely.

In bowl, whisk mayonnaise with yogurt, pepper, cilantro, and onion. Season to taste with salt and pepper. Spoon over hot potatoes. Combine well. Serve warm. Serves 2/