Potato Salad with Cucumber and Red Bell Peppers

• 3 pounds red skinned potatoes scrubbed and diced
• 1 each cucumbers cleaned, drained and diced
• 1/4 cup mayonnaise, light
• 1/2 cups yogurt, low-fat plain
• 1 tablespoon dijon mustard
• 1 x salt and black pepper to taste
• 1 bunch scallions, spring or green onions green and white parts, sliced
• 1 large sweet red bell peppers diced
• 3 large eggs hard-boiled, diced

1. Add the diced potatoes in a large pot with lots of salted water.
2. Cover and bring to a boil over high heat.
3. Remove the lid, stir gently, then keep cooking over medium-high for about 9 minutes, until the potatoes become tender, but not falling apart.
4. Place them to a colander and rinse under cold water to stop cooking.
5. Set aside to drain.
6. In a small bowl, add the mayonnaise, salt, mustard, salt, pepper, and chives, whisk until well blended.
7. Add the potatoes, onion, sweet bell pepper and cucumber in a large bowl.
8. Drizzle the prepared dressing over the mixture and mix well.
9. Keep the salad refrigerate for at least half an hour.
10. Serve.

red skinned potatoes, cucumbers, mayonnaise, yogurt, mustard, salt, scallions, sweet red bell peppers, eggs

Taken from recipeland.com/recipe/v/potato-salad-cucumber-red-bell--52307 (may not work)