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2 pounds small Yukon Gold potatoes, quartered
1 1/2 teaspoon Kosher salt, divided
1 clove garlic
3/4 cups lowfat Greek yogurt
1/4 cup roasted garlic hummus
2 teaspoons dried dill
1 1/2 teaspoon dijon mustard
1 tablespoon white wine vinegar
1/4 teaspoon black pepper
1 small onion, diced
1/4 cup chopped flat-leaf parsley
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