Ingredients
1½lbsmulti-color baby potatoes
kosher salt
⅓cup2% Greek Yogurt
⅓cupolive oil mayonnaise,or light mayonnaise
1tspyellow Mustard
1½tspfresh dill
freshly ground black pepper,to taste
1dill pickle spear,finely chopped
1mediumcelery stalk,finely chopped
2smallgreen onions,chopped
1tbsppickle juice
Preparation
Place potatoes in a large pot of salted water and bring to a boil. Boil for 10 to 15 minutes, or until fork tender. Drain and set aside to cool.
Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, 1 teaspoon dill, pinch of salt and pepper. Set aside.
When potatoes are cool enough to handle, set aside half. Peel the other half by gently pinching the skin and pulling it away. Place peeled potatoes in a medium bowl and mash with a potato masher. Dice the remaining potatoes into 1-inch cubes and add to the bowl with the mashed potatoes.
Add pickle, celery, ¼ teaspoon salt, pepper, and all but 1 tablespoon of the green onion. Add the yogurt mixture and pickle juice to the potatoes and toss gently to evenly coat. Garnish with remaining dill and green onion.
