INGREDIENTS
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3 large russet potatoes (2 1/4 pounds total) sliced into 1/8-inch thick rounds
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2 tablespoons olive oil
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2 teaspoons coarsely ground black pepper
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Salt
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2 teaspoons olive oil
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1 small onion, minced
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2 scallions, thinly sliced, greens and whites separated
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1 1/4 cups nonfat Greek style yogurt or 1 2/3 cups regular nonfat plain yogurt
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1/4 cup mayonnaise
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3/4 teaspoon onion powder
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3/4 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon pepper