Dill Potato Salad

4 lbs. Red Potatoes
1 1/2 Cups Red Onions
1/2 Cup Lite Mayo
1/2 Cup Fat Free Yogurt
1 Tbsp. Olive Oil
1 Tbsp. Red Wine Vinegar
2 Tbsp. Dijon Mustard
Salt and Pepper
Fresh Dill to taste

Cut the potatoes into bite sized pieces (roughly 1 inch cubed) and boil. Mix mayo, yogurt, olive oil, vinegar, mustard, salt and pepper. Pour mixture over boiled potatoes. Add fresh dill (I add a LOT) and onions. Mix and refridgerate. Serve cool. Its good the day after.

Better Late Than Never

Since I am now officially free of responsibility (for the most part), I decided its time to finally create that recipe book I have been threatening to do for 2 years. After consultation with Laura and David, we decided that the best thing to do would be to create a blog where you guys can post new discoveries and past favorites which we should include in the first edition. Also needed is a good photo to put on the cover.

So, I know everyone is busy but please share your recipes at your earliest convenience. Anything is good, we want this to be expansive but if this is actually going to be completed before I start school post them soon. Also, we can keep this blog open for everyone to post recipes on in the future and maybe we can produce another in 5 years or something.

Happy Cooking. (And please pester me about the progress).

Love, VA