1 1/2 lbs. new red potatoes, cut into bite size pieces
1/2 c. plain yogurt
1/2 c. chopped green pepper
1/4 c. chopped onion
1/4 c. chopped dill pickles
2 tbsp. sliced black olives
1/4 tsp. dried tarragon
1/2 tsp. salt
1/4 tsp. pepper

In a large saucepan, cook potatoes in boiling salted water, covered for 13-15 minutes until tender and firm. Drain well. For dressing, in a large mixing bowl combine yogurt, green pepper, onion, dill pickles, olives, tarragon, salt and pepper. Toss potatoes with dressing until well coated. Makes 6 servings. It can be doubled.