Dilled new potato salad

Ingredients
•4 lbs ( 2 kg) small new potatoes
•3/4 cup ( 175 mL) plain low-fat or regular yogurt
•3/4 cup ( 175 mL) light mayonnaise
•1 tbsp ( 15 mL) Dijon mustard
•1-1/4 tsp ( 6 mL) salt
•1/4 tsp ( 1 mL) black pepper
•1/2 cup ( 125 mL) finely chopped red or sweet onion
•1/4 cup ( 50 mL) finely chopped fresh dill or 1 tsp (5 mL) dried dill weed
 
Directions
 
1.Without peeling, cut potatoes into bite-size pieces. Place in a large saucepan, cover with water and add 1/2 teaspoon (2 mL) salt. Bring to a boil over high heat. Reduce heat to medium-low and boil gently, partially covered, until potatoes are just tender when pierced with a skewer, from 20 to 25 minutes. Drain. Place warm potatoes in a large mixing bowl.


2.Meanwhile, whisk yogurt with mayonnaise, Dijon, salt and pepper until smooth. Stir in onion and dill. Pour over warm potatoes. Mix gently to keep from breaking potatoes. Salad can be served right away, but flavor does improve with overnight chilling. Covered and refrigerated, salad will keep for 2 days.