Ingredients
½ cup fat-free plain yogurt, strained to yield ¼ cup*½ cup lowfat mayonnaise1½ tablespoons fresh lemon juice or white balsamic vinegar2 teaspoons Dijon-style mustard2 teaspoons dill weed (dry; double if using fresh)1 teaspoon kosher salt½ teaspoon freshly ground black pepper3 “Almost” Baked Potatoes, still warm (recipe listed under Sides)1 celery rib, thinly sliced¹∕³ cup finely chopped red onion
Preparation
1. Place the strained yogurt, mayonnaise, lemon juice, mustard, dill, salt, and pepper in the work bowl of the Cuisinart® Food Processor fitted with metal blade. Process until blended and smooth, 20 seconds. 2. Cut the potatoes into bite-sized pieces, including the skins. 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.
