Red Potato Salad

May 30, 2015

2 ½ pounds red potatoes, skin on, cut into bite-sized pieces
½ cup mayonnaise
½ cup Greek yogurt
1-2 Tbsp. Dijon mustard
¼ cup chopped fresh dill
½ tsp. salt
½ tsp. pepper
1/2 cup chopped red onion
½ cup chopped celery

Place potatoes in a pot of salted water. Bring to a boil and simmer for 10-15 minutes until potatoes are fork tender. Drain and cool. Meanwhile whisk together mayo, yogurt, mustard, dill, salt and pepper. Add onion and celery. Fold in cooled potatoes. Adjust salt and pepper. Refrigerate.

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