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8 small Yukon Gold potatoes (about 11/4 pounds total)
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 cup plain low-fat Greek-style yogurt
1 teaspoon drained prepared white horseradish
1/8 teaspoon fine salt
1 tablespoon chopped fresh chives
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1st Keep
 mscheffler
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