Ingredients

The following ingredients have 4 Servings
  • 2 lbs baby potatoes (halved with the skin on (or you can use 6 regular sized red potatoes, cubed))
  • 2 tablespoons red or white wine vinegar
  • ¼ cup yogurt (Greek or regular)
  • ½ cup mayonnaise
  • 1 teaspoon mustard
  • 2 stalks of celery (chopped)
  • 3 green onions (sliced into rounds)
  • ¼ cup sliced black olives
  • salt and pepper (to taste)

Instruction

  • Place the baby potatoes in large pot with salted cold water covering the potatoes by 1 inch. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are tender, about 10 to 15 minutes.
  • Drain potatoes thoroughly, then add them back into the hot pot to dry completely. Drizzle the vinegar over the warm potatoes and toss gently until evenly coated.
  • Transfer the dressed potatoes to a large bowl. Cover the bowl and refrigerate until cold, about 30 minutes.
  • In a separate bowl, whisk together the yogurt, mayonnaise, and mustard until smooth and even.
  • Add mayonnaise mixture, celery, green onion and olives. Gently stir until evenly incorporated.
  • Refrigerate until ready to serve.