Special Potato Salad

2 1/2 pounds red potatoes

2 teaspoons red wine or cider vinegar

1 tablespoon olive oil

1 tablespoon dijon mustard

1/2 teaspoon dried basil

1/2 teaspoon pepper

1/4 teaspoon salt

1/2 cup plain yogurt

1/4 cup sour cream

1 teaspoon garlic salt

3/4 cup red onion, chopped

1/2 cup celery, diced

4 strip bacon, cooked and crumbled

2 hard boiled eggs, chopped

In a saucepan, cook potatoes in boiling salted water until tender.

Meanwhile in a large bowl, combine vinegar, oil, mustard, basil, pepper and salt; mix well.

Drain potatoes; cut into 1-inch chunks and add to vinegar and oil mixture while still warm. Toss to coat; cool completely.

In another bowl, combine yogurt, sour cream and garlic salt. Add onion, celery , bacon and eggs; mix well.

Add to potato mixture; toss gently. Cover and chill for several hours.

Yield: 6-8 servings.