Garden Potato Salad

By rossboys

Ingredients

• 9 small red-skinned potatoes, about 1-1/2 lbs
• 1 cup plain nonfat yogurt
• 3/4 cup diced celery
• 1/2 cup chopped green onion
• 2 Tbsp red-wine vinegar
• 1 Tbsp Dijon-style mustard
• 2 tsp dried dillweed
• 1/4 tsp freshly ground black pepper
• 2 med tomatoes, cut into wedges (optional)

Details

Servings 6

Preparation

Step 1

In a 3 to 4 qt pot, combine the potatoes and enough cold water to cover. Bring to a boil over high heat. Reduce heat to medium; cover and cook until fork-tender, about 20 min.

Drain potatoes in a colander and let cool. Cut cooled potatoes into large chunks.

In a large bowl, combine potatoes, yogurt, celery, green onion, vinegar, mustard, dillweed, and pepper. Toss gently to combine.