Low-Fat Mustard Potato Salad

• 7 whole Medium Russet Potatoes, Peeled And Cubed
• 7 whole Hardboiled Eggs (peeled And Quartered)
• 1/2 whole Medium Red Onion, Diced
• 6 whole Medium Green Onion (diced, Set Aside 2 Tablespoons For Garnish)
• 5 whole Large Dill Pickles (coarsely Diced)
• 3/4 cups Light Mayonnaise
• 3/4 cups Fat-free Plain Greek Yogurt
• 1/4 cups Yellow Mustard
• 2 teaspoons Garlic Salt
• 2 teaspoons Garlic Powder
• 1/2 teaspoons Black Pepper
• 1/2 teaspoons Cayenne Pepper
• 1 teaspoon Garlic Salt

1. 1. Put potatoes into a large pot and cover with about 2 inches of water. Add a dash or two of salt and bring to a boil. Cook until potatoes are fork tender, about 10-20 minutes depending on the size of your cubes. If you haven't boiled your eggs, now is a great time to do so.
2. 2. Drain water from potatoes and allow to cool a bit.
3. 3. Add potatoes, eggs, red and green onions, and pickles to a large mixing bowl.
4. 4. In a small bowl, whisk together the mayonnaise, yogurt, mustard, garlic salt, garlic powder, black pepper and cayenne pepper.
5. 5. Add dressing into the potato mixture and gently mix together.
6. 6. Spoon into serving dish and sprinkle on reserved onions.
7. 7. Cover and refrigerate until ready to serve. This potato salad rocks anytime but is best when served cold after the flavors have fully developed.

potatoes, eggs, red onion, green onion, pickles, light mayonnaise, greek yogurt, yellow mustard, garlic, garlic, black pepper, cayenne pepper, garlic

Taken from tastykitchen.com/recipes/salads/low-fat-mustard-potato-salad/ (may not work)