4 lbs. unpeeled new potatoes
2 tbsp. olive oil
2 tbsp. cider vinegar
1 c. light mayonnaise
1 c. plain nonfat yogurt
2 tbsp. Dijon mustard
1 1/2 tsp. salt
1/2 tsp. pepper
1 c. chopped scallions
1/2 c. minced fresh dill

Steam potatoes until tender, about 30 minutes. Cool and cut into bite-sized chunks. Put potatoes into a large bowl; sprinkle with olive oil and vinegar, toss lightly to coat.

Mix mayonnaise, yogurt, mustard, salt and pepper in a bowl. Stir in scallions and dill. Pour over potatoes. Toss gently to coat well. Cover and chill. Makes 9 1/2 cups.