Ingredients

The following ingredients have 4 Servings
  • 2 pounds small yukon gold potatoes, scrubbed
  • 4 tablespoons cider vinegar, divided use
  • 1/2 cup light mayonnaise
  • 1/2 cup plain fat-free Greek yogurt
  • 4 scallions, chopped
  • 2 tablespoons dill (or more to taste)
  • salt and pepper to taste

Instruction

  • Place the potatoes in a large saucepan and add enough water to cover them by 1 inch. Bring to a boil, then reduce the heat and partially cover them with a lid. Simmer until the potatoes are tender when pierced with a fork, 10 to 15 minutes, depending on their size.
  • When the potatoes are done, drain them and sprinkle them with 2 tablespoons of the cider vinegar. As soon as they are cool enough to handle, cut them into bite-size pieces.
  • While the potatoes are cooking, stir together the remaining 2 tablespoons cider vinegar, mayonnaise, yogurt, scallions and dill.
  • Add the cut up potatoes and stir gently to mix everything together well. Season to taste with salt and pepper and gently stir again.
  • Let cool to room temperature or cover and refrigerate for up to two days.