Cajun Caper Potato Salad

• 5 large idaho potatoes, diced 1/2 inch
• 12 sweet onion, diced fine
• 4 eggs
• 1 cup nonfat yogurt
• 12 cup mayonnaise
• 3 celery ribs, diced fine (optional)
• 12 cup Dijon mustard or 12 cup yellow mustard
• 1 tablespoon cajun seasoning (or to taste)
• 2 tablespoons capers
• 1 teaspoon caper liquid
• 1 teaspoon salt (or to taste)
• 1 teaspoon pepper (or to taste)

1. Get large pot of cold salted water (a tbsp or two is fine) and put on high heat with diced potatoes and eggs inside.
2. Once water comes to a boil set a timer for 5 minutes.
3. Take eggs out and let cool in a bowl after timer goes off.
4. When eggs are cooled dice.
5. Continue to cook potatoes until they are tender, then drain.
6. Combine all ingredients, taste and season.
7. If you're refrigerating the salt may mellow as it is refrigerated.
8. Found that out when I thought I'd overseasoned once.
9. Salting the potatoes during cooking prevents too much salt change.

potatoes, sweet onion, eggs, nonfat yogurt, mayonnaise, celery, yellow mustard, cajun seasoning, capers, caper liquid, salt, pepper

Taken from www.food.com/recipe/cajun-caper-potato-salad-457563 (may not work)