Instead of using all mayonnaise in the dressing, I used some plain yogurt. It really lightens up the dish and gives it a nice tang.
—ANN GROVE GREENWOOD, MS
PREP: 10 MIN. COOK: 20 MIN. + CHILLING MAKES: 6 SERVINGS
2 pounds medium Yukon Gold potatoes, cut into 1/2-inch cubes
1 garlic clove, chopped
1/2 cup plain yogurt
3 tablespoons mayonnaise
1 tablespoon olive oil
2 teaspoons white wine vinegar
3/4teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley
Optional toppings: chopped hard-cooked eggs, blanched green beans and salad croutons
1. Place potatoes and garlic in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 13-18 minutes or until potatoes are tender. Drain potatoes; cool completely.
2. Place potatoes in a large bowl. In a small bowl, whisk yogurt, mayonnaise, oil, vinegar, salt and pepper; pour over potatoes and toss to coat. Refrigerate, covered, until chilled. Sprinkle with parsley; serve with toppings if desired.