Best Ever Potato Salad(Serves 6)

• 2 lb. red skinned potatoes, cut into 2-inch chunks
• 2 Tbsp. red wine vinegar
• 1 Tbsp. olive oil
• 1 Tbsp. Dijon mustard
• 3/4 tsp. salt
• 1/2 tsp. dried tarragon or basil
• 1/4 tsp. black pepper
• 1/2 c. plain nonfat yogurt
• 1/4 c. light sour cream
• 4 slices bacon, cooked crisp and crumbled
• 2 hard-boiled eggs, chopped
• 1 stalk celery with leaves, diced
• 1/2 small onion, chopped
• fresh tarragon and celery leaves for garnish (optional)

1. In large saucepan, combine potatoes and lightly salted water to cover.
2. Bring to a boil; cook for 15 minutes or until just tender.
3. Drain in colander for 5 minutes.
4. Meanwhile, in large serving bowl, whisk vinegar, oil, mustard, salt, dried tarragon and pepper.
5. Add warm potatoes; toss until well coated.
6. Cool completely.
7. Stir in yogurt and sour cream until just combined. Add remaining ingredients, except garnish; toss until well combined.

red skinned potatoes, red wine vinegar, olive oil, mustard, salt, tarragon, black pepper, nonfat yogurt, light sour cream, bacon, eggs, celery, onion, tarragon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=533329 (may not work)