Potato Salad

Ingredients, directions and serving information for Potato Salad.

• 15 new potatoes, quartered
• 2 tablespoons plain nonfat Greek yogurt
• 2 tablespoons vegetable oil
• 6 teaspoons yellow mustard
• 3 celery stalks, chopped
• 2 scallions, whites and greens, chopped
• 1/2 cup fresh parsley leaves, chopped

1. Place potatoes in a pot and cover with cold water.
2. Bring to a boil over high heat and cook until potatoes are tender.
3. Drain and set aside to cool to room temperature.
4. While potatoes are cooling, mix the yogurt, olive oil, and mustard in a small bowl.
5. Add the yogurt mixture to the cooled potatoes and mix gently.
6. Stir in the celery, scallions, and parsley.
7. Serve right away or cover and refrigerate up to 2 days.