Dill Potato Salad

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• 1 1/2 pounds red potatoes, chunked
  
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1/4 cup sweet pickle relish or chopped dill
  
• 2 hard-cooked large eggs, coarsely chopped
• 1/3 cup light mayonnaise or fat free yogurt
  
• 2 tablespoons cider vinegar
• 1 tablespoon Dijon mustard
• 1 tsp dried dill
  
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

Cook potatoes in boiling water 15 minutes or until potatoes are tender; drain and cool completely.

Cut potatoes into 1/2-inch cubes. Combine potatoes, onion, celery, relish, and eggs in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate at least 8 hours.