Very Favorite, Very Simple Potato Salad With Yogurt & Dill

• 3 cups red potatoes, with skins, scrubbed
• 23 cup plain yogurt
• 23 cup mayonnaise
• 1 12 teaspoons dried dill weed
• 3 tablespoons chopped fresh chives
• 14 teaspoon black pepper

1. Cut potatoes into like-sized pieces, about 2" to 3" cubes.
2. Cook potatoes in 1" water in covered saucepan, at medium low heat, until somewhat soft -- about 25 minutes.
3. Check for softness at 20 minutes.
4. While potatoes cook, drain yogurt using fine sieve or cheesecloth, for about 25 minutes.
5. Drain potatoes.
6. In a bowl, mix together the yogurt, mayonnaise, dill weed, chives, and pepper.
7. Cut the potatoes into bite-sized pieces, add to the dressing mixture, and gently mix.
8. Cover and refrigerate.

red potatoes, plain yogurt, mayonnaise, dill weed, fresh chives, black pepper

Taken from www.food.com/recipe/very-favorite-very-simple-potato-salad-with-yogurt-dill-505916 (may not work)