Special Potato Salad

• 2 1/2 lb. red potatoes
• 2 T. red wine vinegar
• 1 T. vegetable oil or olive oil
• 1 T. Dijon mustard
• 1/2 t. basil
• 1/2 t. pepper
• 1/4 t. salt
• 1/2 c. plain yogurt
• 1/4 c. sour cream
• 1 t. garlic salt
• 1/4 c. chopped red onion
• 1/2 c. diced celery
• 4 bacon strips, cooked and crumbled
• 2 hard-cooked eggs, chopped

1. In saucepan, cook potatoes in boiling salted water until tender.
2. Meanwhile, in a large bowl combine vinegar, mustard, basil, pepper and salt; mix well.
3. Drain potatoes, cut into 1 inch chunks and add to vinegar and oil mixture while warm.
4. Toss to coat; cool.
5. In another bowl, combine yogurt, sour cream, and garlic salt.
6. Add onion, celery, bacon and eggs; mix well.
7. Add to potato mixture; toss gently.
8. Cover and chill for several hours.

red potatoes, red wine vinegar, vegetable oil, mustard, basil, pepper, salt, plain yogurt, sour cream, garlic, red onion, celery, bacon, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=36457 (may not work)