Warm Baked Potato Salad

Makes 7 cups

²∕³ cup fat-free plain yogurt, strained to yield ¹∕³ cup* ½ cup lowfat mayonnaise 2 tablespoons fresh lemon juice or white balsamic vinegar ½ tablespoon Dijon-style mustard ½ tablespoon dill weed (dry, double if using fresh) 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 4 “Almost” Baked Potatoes, still warm (page 52) 2 celery stalks, thinly sliced ½ cup finely chopped red onion

Nutritional information per serving (½ cup):

Calories 178 (22% from fat) • carb. 32g • pro. 4g • fat 4g • sat. fat 1g

• chol. 5mg • sod. 266mg • calc. 42mg • fiber 3g

1. Place the strained yogurt, mayonnaise, lemon juice, mustard, dill, salt, and pep- per in the work bowl of the Cuisinart® Food Processor fitted with metal chopping blade. Process until blended and smooth, 20 seconds. Cut the potatoes into bite- sized pieces, including the skins. 2. Place in a large bowl with celery and onions. Toss to combine. Add yogurt/mayonnaise mixture. Stir to coat potatoes. Serve warm, or cover and refrigerate until ready to serve. *To strain yogurt, place in yogurt strainer or fine sieve lined with a paper coffee filter. Place over bowl and allow the whey to drain out; the yogurt will thicken and may be used as a spread or in dressings without being watery.