- 2 lbs potatoes, cubed
- 1- 14oz can fat free chicken broth
- 1 garlic clove, minced
- 1/2 c nonfat plain yogurt
- 1 TV chopped dill
- 1 TB chopped oregano
- 2 TB light mayonnaise
- 2 TB olive oil
- 2 TB white wine vinegar
- 1 ts salt
- garnish: chopped, toasted pecans
1. Bring first 3 ingredient and 2 cups water to a boil in a large saucepan over medium high heat, and cook 20 minutes or until tender. Drain and let cool 30 mins.
2. Whisk together yogurt and next 6 ingredients in a large bowl until combined
3. Gently fold potatoes into yogurt mixture. Cover and chill 1 to 12 hours. Garnish with pecans if desired.
