Updated Potato Salad

• 2 lbs fingerling potatoes, cut into 1 inch pieces
• 12 cup plain low-fat yogurt
• 14 cup whole grain mustard
• 2 teaspoons olive oil
• 1 small red bell pepper, diced (about 1 cup)
• 3 celery ribs, diced (about 1 cup)
• 12 small red onion, sliced (about 1/2 cup)

1. Place potatoes in large saucepan and cover with cold water.
2. (I add a little salt to the cooking water).Bring to a boil.
3. Reduce heat to medium and cook for 5 to 6 minutes, or until potatoes are tender but not soft.
4. Meanwhile, whisk together the yogurt, mustard and olive oil in a large bowl.
5. Stir in the red bell pepper, celery and onion.
6. Drain the potatoes, rinse under cold water, and drain again.
7. Add potatoes to the yogurt mixture and stir to coat.
8. Add salt and pepper to taste.
9. (I add pepper, but generally don't feel it needs salt).
10. Serve chilled or slightly warm.

potatoes, yogurt, grain mustard, olive oil, red bell pepper, celery, red onion

Taken from www.food.com/recipe/updated-potato-salad-463729 (may not work)