Yogurt Dill Potato Salad

Yogurt Dill Potato Salad
From: BBQ Night

Brought By: Megan S. 

Ingredients:
2 lbs unpeeled red potatoes
1 cup (8oz) plain lowfat yogurt (Greek or regular)
2 Tbsp mayonnaise
1 Tbsp cider vinegar
1 Tbsp Dijon mustard
3 green onions, chopped (1/4 cup)
2 ribs celery, dices (1/2 cup)
1 ½ Tbsp chopped FRESH dill
1 Tbsp chopped FRESH Italian parsley
½ tsp onion powder
½ tsp garlic powder
½ tsp salt (or more to taste)
½ tsp ground black pepper

Directions:
Scrub potatoes and remove any bad spots. Leave the skin on. Steam or boil whole potatoes until fork tender in center. Let cool. Chop into ¾ in. – 1 in. pieces and set aside.

In large bowl, combine remaining ingredients, stir until mixed. Add potatoes and stir to combine. Cover and chill at least 4 hours. Best if chilled over night.

After the chill time, if creamier consistency is desired you may stir in milk or more yogurt a tablespoon at a time.

Add dill or green onions or bacon for garnish.

Makes 6 cups of potato salad.