|Onion||1 Medium, chopped|
|Red-skinned potatoes||2 Pound, scrubbed and sliced|
|Vegetable broth||3⁄4 Cup (12 tbs)|
|Ground black pepper||1⁄2 Teaspoon|
|Plain yogurt||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Snipped dill weed||1 Tablespoon|
1. Melt the butter in a large heavy saucepan and saute the onion until tender but not browned. Add the potatoes, broth, salt, and pepper. Bring to a boil, cover, and simmer for 10 minutes, or until the potatoes are tender.
2. Stir in the vinegar and cook for 2 minutes. Remove from the heat, stir in the yogurt and dill.