Lighter Potato Salad

• 3 lbs new potatoes, cut in half if large
• 3 teaspoons salt, divided
• 2 cups plain Greek yogurt or 2 cups plain yogurt, see thickening method below
• 13 cup sour cream
• 4 green onions, chopped
• 14 cup fresh chives, snipped
• 3 tablespoons fresh lemon juice
• 1 12 tablespoons prepared horseradish
• 1 tablespoon sugar
• 14 teaspoon fresh ground black pepper

1. In a large saucepan, cover potatoes with cold water and 2 teaspoons of salt; bring to a boil and cook until tender, about 12 minutes; drain and cool.
2. In a large bowl, whisk together yogurt, sour cream, green onions, chives, lemon juice, horseradish, sugar, pepper and remaining 1 teaspoon salt.
3. Quarter potatoes and add to dressing; toss to coat and refrigerate until serving.
4. **Note: Regular plain yogurt can be used.
5. Line a large strainer with cheesecloth and arrange over a bowl.
6. Place regular yogurt in cheesecloth and let water drip off for about 20 minutes or so.
7. It should then be the consistence of Greek yogurt, at a fraction of the cost!

potatoes, salt, yogurt, sour cream, green onions, fresh chives, lemon juice, horseradish, sugar, ground black pepper

Taken from www.food.com/recipe/lighter-potato-salad-422482 (may not work)