Ingredients
4
unpeeled medium red potatoes (about 1 1/ 2 lb), diced
1/3
cup sliced celery
1/4
cup chopped red onion
3/4
teaspoon salt
1/8
teaspoon fresh ground black pepper
1
container (6 oz) Greek Fat Free plain yogurt
2
tablespoons chopped fresh dill weed or 1 teaspoon dried dill
1
tablespoon honey mustard
Preparation
In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) 5 to 8 minutes or just until potatoes are fork-tender. 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 1 hour.
