Maureen Bevelaqua's award winning dilled potato salad
This has been a family favorite ever since Maureen introduced it to us way back in 1989. It has a refreshing light taste.
After cooking/cutting the potatoes put them into a large bowl. Sprinkle with olive oil and vinegar. Toss lightly to coat. Mix mayonnaise, yogurt, mustard, salt and pepper in another bowl. Stir in onion and dill. Pour over potatoes. toss gently to coat well. Cover and chill. Keeps well at least 24 hours. 120 calories per 1/2 cup.
notes: See a newspaper article about the contest: Top potato salad recipe's a dilly
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