Place yogurt in colander lined with dampened coffee filter or double layer of cheese cloth. Set colander over small bowl. Refrigerate 8 hours or overnight to drain liquid from yogurt. Yogurt will resemble sour cream and measure about 1 cup. Add remaining ingredients, except potatoes; refrigerate. In medium-size pot over high heat, cook potatoes in boiling water to cover 20 to 30 minutes or until tender; drain. When cool enough to handle, peel and thinly slice potatoes; toss with yogurt dressing. Refrigerate until ready to serve. Serve within 24 hours.
Makes about seven 1/2 cup servings.
Cajun Country -- New Iberia, Louisiana