Pink Potato Salad

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Whole Living

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Ingredients

2 cups plain nonfat yogurt

1 1/2 pounds fingerling potatoes

1 seedless cucumber, cut into 1/4-inch-thick half moons

4 ounces (about 1 cup) kalamata olives, pitted and cut in half

1 small red onion, sliced into thin half moons

1/4 cup picked fresh chervil leaves

3 tablespoons red-wine vinegar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon coarse salt

1/4 teaspoon paprika

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