Fresh Dill-Yogurt Potato Salad
4 mediumunpeeled red potatoes (about 1 1/2 lb) cubed
1/3 csliced celery
1/4 cchopped red onion
1/8 tspfreshly ground pepper
1 pkg(6 oz) grrek fat free plain yogurt
2 Tbspchopped fresh dill weed
1 Tbsphoney mustard
How to Make Fresh Dill-Yogurt Potato Salad
- In 3 quart saucepan, place potatoes. Add enough water just to cover. Heat to boiling; reduce heat to low. Cover; simmer 5-8 minutes or just until potatoes are tender when pierced with fork. Drain; rinse with cold water until cool.
- In large bowl, mix potatoes and remaining salad ingredients. In small bowl, mix dressing ingredients. Pour dressing over salad; mix gently. Refrigerate at least 1 hour before serving.