3 large russet potatoes (2 1/4 pounds total) sliced into 1/8-inch thick rounds
2 tablespoons olive oil
2 teaspoons coarsely ground black pepper
2 teaspoons olive oil
1 small onion, minced
2 scallions, thinly sliced, greens and whites separated
1 1/4 cups nonfat Greek style yogurt or 1 2/3 cups regular nonfat plain yogurt
1/4 cup mayonnaise
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
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