INGREDIENTS
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2 pounds red potatoes, cubed
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1 (14-oz.) can fat-free chicken broth
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1 garlic clove, minced
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1/2 cup nonfat plain yogurt
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1 tablespoon chopped fresh dill
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1 tablespoon chopped fresh oregano
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2 tablespoons light mayonnaise
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2 tablespoons olive oil
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2 tablespoons white wine vinegar
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1 teaspoon salt
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Garnishes: fresh dill sprig, chopped toasted pecans