4 lbs. sm. red potatoes, scrubbed, cooked, drained and cut in 3/4- inch chunks
2 tbsp. olive oil
2 tbsp. cider vinegar
1 c. light mayonnaise
1 c. plain lowfat yogurt
2 tbsp. Dijon mustard
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 c. minced red onion
1/2 c. minced fresh dill

Put potatoes in large bowl; sprinkle with olive oil and vinegar. Toss lightly to coat. Mix mayonnaise, yogurt, mustard, salt, pepper in a bowl. Stir in onion and dill. Pour over potatoes. Toss gently to coat well. Cover and chill.

Keeps at least 24 hours in refrigerator. Per 1/2 cup - 120 calories, 3 g protein, 15 g carbohydrates, 6 g fat, 4 mg cholesterol, 297 mg sodium.