Cullen's Dill Potato Salad
2 pounds potatoes, unpeeled
3/4 cup light mayonnaise
OR
1/2 cup plain yogurt
and
1/4 cup regular mayonnaise
1/4 cup finely chopped fresh dill
OR
1 teaspoon dried dill weed
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon salt and freshly ground black pepper to taste
2 celery stalks, chopped
1 green pepper, seeded and chopped
Cook potatoes just until tender, about 15 minutes. Do not overcook. Quarter but
do not peel and place in large bowl.
Meanwhile, in a small bowl, stir mayonnaise and yogurt, if used, with dill,
lemon juice, salt and pepper. Taste and add more lemon juice, if you wish. Add
chopped celery and green pepper to potatoes in bowl, then toss with mayonnaise
mixture.
Serve right away or refrigerate after salad cools to room temperature. Salad
will keep for 2 or 3 days, covered and refrigerated.