Fresh Dill Yogurt Potato Salad
- 4 unpeeled medium red potatoes, cubed
- 1/3 cup sliced celery
- 1/4 cup chopped red onion
- 3/4 tsp salt
- 1/8 tsp pepper
- 1 container (6oz) Greek fat free plain yogurt
- 2 tbsp chopped fresh dill weed
- 1 tbsp honey mustard
In 3 qt saucepan, place potatoes and add just enough water to cover. Heat to boiling, reduce heat to low. Cover; simmer 5-8 minutes until tender. Drain and rinse with cool water until cool.
In large bowl, mix potatoes and remaining salad ingredients. In a small bowl mix dressing ingredients. Pour dressing over salad; mix and refrigerate.