Herbed Potato Salad

Make 4 servings  .... Serving size : 1 cup (not including garnishes)

This updated Southern classic is made with a creamy herb mixture that has fewer fat grams but still all the flavor of the heavier traditional recipes.

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

1.            Bring first 3 ingredients and 2 cups water to a boil in a large saucepan over medium-high heat, and cook 20 minutes or until tender. Drain and let cool 30 minutes.
2.           Whisk together yogurt and next 6 ingredients in a large bowl until combined.
3.           Gently fold potatoes into yogurt mixture. Cover and chill 1 to 12 hours. Garnish, if desired.