Classic Potato Salad (yogurt based dressing)

By mdg_

Ingredients

• 10 medium potatoes with skins, scrubbed
• 4 cups plain yogurt
• 3 TBS tarragon or malt vinegar
• 1 cup chopped celery
• 1/2 cup chopped red onion
• 3 hard cooked eggs, cooled and diced
• 1 TBS dijon mustard
• Salt andpepper
• Choopped fresh parsley

Preparation

Step 1

In a large stockpot, cover potatoes with water and boild until easily pierced with a fork through center, about 20 minuted.
Drain, cool, and dice into 1/2 inch cubes.
In a large glass bowl, stir together remaining ingredients except parsley.
Add cooled potatoes and stir until coated evenly.
Season with salt and pepper to taste.
Cover and chill for several hours before serving.
Garnish with chopped parsley.