Potato Salad with Cucumber and Dill

1 1/2 pounds red potatoes - quartered-about 10 medium

1/3 cup plain non-fat yogurt

1/3 cup light mayonnaise

2 teaspoons Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper

2 Kirby cucumbers- quartered lengthwise-then cut crosswise in 1/2 inch pieces (1 1/2 c)

1/2 cup diced red radishes sliced cut in half

1/4 cup sliced scallions

1/4 cup snipped fresh dill

Boil potatoes in lightly salted water to cover 8 to 10 minutes until tender. Drain, rinse under running add water, then drain again.

Meanwhile mix yogurt, mayonnaise, mustard, salt and pepper in a large bowl.

Add potatoes and remaining ingredients. Toss to mix and coat. Cover and refrigerate at least 1 hour until chilled.

Serves 7.