Midwestern Potato Salad

[Guest guest]

I made this for lunch yesterday. Liked it so much I had it for

dinner too.

 

 

Midwestern Potato Salad

 

2 pounds whole tiny new potatoes or 6 medium red potatoes

1 cup thinly sliced celery

3/4 cup mayo

1/2 cup plain yogurt

1/3 cup chopped onion

2 to 3 tablespoons coarse-grain brown mustard or Dijon-style mustard

1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed

2 teaspoons lemon juice or vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup fresh* or frozen whole kernel corn, cooked and cooled

 

 

 

Quarter new potatoes or cube red potatoes. In a large covered saucepan cook

potatoes in boiling

salted water for 12 to 15 minutes or until tender. Drain and cool. Peel, if

desired.

 

In a large bowl combine celery, mayonnaise or salad dressing, yogurt, onion,

mustard, dill,

lemon juice or vinegar, salt, and pepper. Add potatoes and corn, tossing gently

to mix. Cover and chill.

 

 

 

 

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