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Print this Recipe    Dill 02

Dilly Potato Salad

2 pounds red potatoes, diced
6 hard-cooked eggs, chopped
1 cup nonfat plain yogurt
3 tablespoons fat-free mayonaise
1/4 cup chopped green onions
1 teaspoon Dijon-style prepared mustard
1 teaspoon dried dill weed
1 teaspoon garlic powder

Bring a large pot of salted water to a boil. Add potatoes; cook
until tender but still firm, about 15 minutes. Drain, and set aside
to cool. In a large bowl, combine the potatoes and chopped eggs.
Mix together the mayonnaise, green onions, mustard, dill weed and
garlic powder. Pour dressing over potatoes and eggs; toss and chill
until ready to serve. Makes 8 servings

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