Dilly Potato Salad
2 lbs red potatoes, diced
6 hard-cooked eggs, chopped
1 cup nonfat plain yogurt
3 tbsps fat-free mayonnaise
1/4 cup chopped green onions
1 tsp prepared Dijon-style mustard
1 tsp dried dill weed
1 tsp garlic powder
Bring a large pot of salted water to a boil. Add potatoes; cook until tender but firm, about 15 minutes. Drain, and set aside to cool.
In a large bowl, combine the potatoes and chopped eggs.
Mix together yogurt, mayonnaise, green onions, mustard, dill weed and garlic powder. Pour dressing over potatoes and eggs; toss and chill until ready to serve.