2 tbsp. olive oil
1 c. mayonnaise
2 tbsp. Dijon mustard
1/2 tsp. pepper
1/2 c. minced fresh dill
4 lbs. sm. red potatoes
2 tbsp. cider vinegar
1 c. plain yogurt
1 1/2 tsp. salt
1 c. minced red onion

Scrub potatoes and cook for about 15 minutes. Cut cooked potatoes in halves. Put potatoes in large bowl and sprinkle with olive oil and vinegar, toss lightly to coat.

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