Potato Salad with Cucumber and Dill
1 1/2 pounds red potatoes – quartered-about 10 medium
1/3 cup plain non-fat yogurt
1/3 cup light mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 Kirby cucumbers- quartered lengthwise-then cut crosswise in 1/2 inch pieces (1 1/2 c)
1/2 cup diced red radishes sliced cut in half
1/4 cup sliced scallions
1/4 cup snipped fresh dill
Boil potatoes in lightly salted water to cover 8 to 10 minutes until tender. Drain, rinse under running add water, then drain again.
Meanwhile mix yogurt, mayonnaise, mustard, salt and pepper in a large bowl.
Add potatoes and remaining ingredients. Toss to mix and coat. Cover and refrigerate at least 1 hour until chilled.