Lemon Potato Salad

• 2 pounds Small Red Potatoes
• 2 Tablespoons Fresh Lemon Juice
• 3/4 teaspoons Salt
• 1/2 cups Greek Yogurt
• 1/3 cups Light Mayonnaise
• 1/4 cups Chopped Fresh Dill
• 2 teaspoons Thyme
• 2 teaspoons Grated Lemon Peel

1. 1. Cover potatoes with salted cold water by 1 inch and bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 20 minutes. Drain potatoes in a colander.
2. 2. When potatoes cool enough to handle, quarter them, then toss with lemon juice and salt in a large bowl.
3. 3. Whisk together Greek yogurt, mayonnaise, dill, thyme and grated lemon peel in a bowl until blended. Whisk in additional salt (and pepper, if desired) to taste, then add to the potatoes and toss to coat. Serve warm or cool after refrigerating.

red potatoes, lemon juice, salt, greek yogurt, mayonnaise, ubc, thyme, lemon peel

Taken from tastykitchen.com/recipes/sidedishes/lemon-potato-salad/ (may not work)