by Donna W.
2.5 lb. skinned, cooked red potatoes, cooled
2 tbsp. olive oil
2 tbsp. cider vinegar
1 c. light mayonnaise
2 tbsp. sugar
2 tsp. Dijon mustard
1 1/2 tsp. salt
1 1/2 tsp. pepper
1 c. minced red onion
1 tbsp. dried dill, minced
*can substitute 1/2 cup plain yogurt or sour cream for 1/2 cup mayonnaise
Add cubed cheddar cheese if desired.
Cut potatoes into bite-size pieces. In a small bowl mix next 7 ingredients. Pour over potatoes. Add red onion and dill, mix well. Chill.
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