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10. Creamy Potato Salad

The classic combination of starchy potatoes and light, creamy sauce never fails to delight. Boil about 2 pounds of baby potatoes until they are tender. Drain and sprinkle with a mixture of 1 teaspoon white wine vinegar and two tablespoons dry white wine. In another bowl, mix in 1 clove of finely chopped garlic, four tablespoons of low-fat mayonnaise, and six tablespoons of plain yogurt. Add ½ a diced cucumber, ½ cup sliced green onions, and two tablespoons each of fresh dill, and tarragon to the potatoes. Spoon in the yogurt mixture into the bowl of potatoes and serve after refrigeration. Ah, delicious!

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