Tangy mashed potato salad
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Tangy mashed potato salad
  Potato    Salad  
Last updated 6/12/2012 1:26:12 AM. Recipe ID 60516. Report a problem with this recipe.
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      Title: Tangy mashed potato salad
 Categories: Salads, Potatoes
      Yield: 4 Servings
      2 lb Red-skinned potatoes;
           - scrubbed and quartered
      1 c  Plain yogurt
      1 c  Mayonnaise
      3 tb Minced fresh dill
      2 tb Red wine vinegar
      1 ts Fresh black pepper
    1/3 c  Finely diced red onions
  Cook potatoes in boiling water until just cooked through. In a medium
  bowl, whisk together the yogurt, mayonnaise, dill, vinegar, pepper
  and 1/2 teaspoon salt. Pour the dressing over the potatoes and toss
  thoroughly. (The salad can be prepared to this point a day ahead.
  Cover and refrigerate, but return it to room temperature before
  serving.) Stir the onions into the salad and adjust the seasoning
  before serving.
  From Michael McLaughlin's book 'Cooking for the Weekend'. Christie
  Aspegren, September 93 Round Robin.

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Recipe ID 60516 (Apr 03, 2005)

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