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A big spoonful of plain yogurt and a little dollop of mayonnaise create a creamy-but-light potato salad dressing.

Source: Everyday Food, June 2012
Servings

Ingredients

Directions

Cook's Notes

To store, cover and refrigerate, up to 8 hours.

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27
  • 0804
    13 SEP, 2013
    Used tarragon, chives, flat leaf parsley. Delicious and so refreshing with the lemon juice.
    Reply
  • tsarina61
    27 JUL, 2012
    Yum! Made it two days in a row (once with muti colored heirloom potatoes) and was loved by all. Several "non potato salad" eaters told me it was the best they had ever had. I add a little dijon, use 1/2 olive oil 1/2 mayo and added some finely chopped celery (maybe 1/4 cup?). It is really excellent.
    Reply

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