Warm Baked Potato Salad

Makes 6 cups

½ cup fat-free plain yogurt, strained to yield ¼ cup* ½ cup lowfat mayonnaise 1½ tablespoons fresh lemon juice or white balsamic vinegar 2 teaspoons Dijon-style mustard 2 teaspoons dill weed (dry; double if using fresh) 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 3 “Almost” Baked Potatoes, still warm (recipe listed under Sides) 1 celery rib, thinly sliced ¹∕³ 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 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.