Greek Yogurt Mustard Potato Salad

Ingredients

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

Method

1. 1 Put potatoes in a pot and cover with cold water. Bring to a boil over high heat and cook about 15 minutes, until tender. Drain and set aside to cool to room temperature.
2. 2 While potatoes cool, mix yogurt, vegetable oil, and mustard in a small bowl.
3. 3 Add the yogurt mixture to the cooled potatoes and gently mix. Stir in celery, scallions, and parsley. Serve immediately or refrigerate up to 2 days.