Ingredients
- 1½ lbs. red potatoes, cubed
- 1 tsp. salt
- 1½ tsp. sherry or white-wine vinegar
- Pepper to taste
- ¼ cup non-fat plain yogurt
- 2 Tbsp. mayonnaise
- 1 Tbsp. Dijon mustard
- ⅓ cup chopped celery
- ¼ cup chopped scallions
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. chopped fresh dill (optional)
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Instructions
- Cover potatoes with cold water in a medium saucepan and add salt. Bring to a boil and cook over medium heat until tender (7-9 minutes). Drain in a colander and transfer to a large bowl.
- Toss potatoes with vinegar and season generously with pepper. Set the potatoes aside to cool.
- Whisk together yogurt, mayonnaise and mustard in a small bowl.
- Add the yogurt mix to the reserved potatoes along with celery, scallions, parsley, and dill, stirring gently to combine.