In a medium bowl, combine yogurt, sugar, mustard, onion salt, mayonnaise, pepper, chives, and onion powder. Mix well.Flavors deepen if the dip rests in the fridge for an hour or two.
Serving
Mix potatoes and dressing. You can sprinkle with a bit of sweet paprika before serving. Serve chilled.
Cook's notes
To make it as a potato dish, boil 2½ lb floury potatoes, [1 kg], peeled, with 2 teaspoons of salt. Once cooked through, remove from the water and mix with the dressing and serveI used tiny potatoes for the pictures. They look cute but are a pain to peel.