Ingredients
²∕³ cup fat-free plain yogurt, strained to yield ¹∕³ cup*½ cup lowfat mayonnaise2 tablespoons fresh lemon juice or white balsamic vinegar½ tablespoon Dijon-style mustard½ tablespoon dill weed (dry, double if using fresh)1 teaspoon kosher salt½ teaspoon freshly ground black pepper4 “Almost” Baked Potatoes, still warm (page 52)2 celery stalks, thinly sliced ½ cup finely chopped red onion
Preparation
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.
