Dilly Potato Salad

This is a creamy potato salad that gets its tangy flavor from curry, dill, and Dijon mustard. It's also healthier than most. 'Tis the season for barbecues, so I had to share! It came in an insert with my Quick Cooking magazine. If you use the soy yogurt it's dairy-free.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 2  lbs  red potatoes
• 1  cup nonfat yogurt or 1  cup  soy yogurt
• 3  tablespoons fat-free mayonnaise
• 1⁄4 cup  thinly sliced green onion
• 1  teaspoon Dijon mustard
• 1  teaspoon dill weed
• 1⁄2 teaspoon curry powder
• 1⁄8 teaspoon pepper

Directions

1. Place the potatoes in a large saucepan and cover with water; cover and bring to a boil.
2. Cook until tender, about 25-30 minutes; drain.
3. In a large bowl, combine the remaining ingredients.
4. Thinly slice potatoes; add to yogurt mixture and toss gently until coated.
5. Refrigerate until serving.