4 lb. skinned, cooked red potatoes, cooled
2 tbsp. olive oil
2 tbsp. cider vinegar
1 c. light mayonnaise
1 c. plain non-fat yogurt
2 tsp. Dijon mustard
1 1/2 tsp. salt
1 1/2 tsp. pepper
1 c. minced red onion
1/2 c. fresh dill, minced

Cut potatoes into bite-size pieces. In a small bowl mix next 7 ingredients. Pour over potatoes. Add red onion and dill, mix well. Chill.