Creamy Potato Salad With Yogurt Vinaigrette

• 1 medium red onion, diced
• 13 cup vinegar (red or white wine, sherry or apple cider)
• 1 to 2 garlic cloves, to taste, minced or pureed
• Salt to taste
• 2 teaspoons Dijon mustard
• 1/4 cup extra virgin olive oil
• 1/2 cup plain low-fat yogurt
• 1 tablespoon Hellmanns or Best Foods Mayonnaise (optional)
• Freshly ground pepper
• 2 pounds red potatoes, scrubbed and quartered if small, cut in large dice if large
• 4 stalks celery, diced or sliced
• 3 tablespoons chopped fresh parsley
• Optional: 2 or 3 hard-cooked eggs, diced

1. In a large bowl, whisk together the vinegar, garlic, salt, mustard, olive oil, yogurt and mayonnaise (if using).
2. Place the onion in a bowl, and pour on boiling water to cover.
3. Drain immediately, rinse with cold water and transfer to the bowl with the dressing.
4. Steam the potatoes above one inch of boiling water for 10 to 15 minutes until tender.
5. Remove from the heat, and toss gently with the onion.
6. Season to taste with salt and pepper.
7. Add the remaining ingredients and toss together.
8. Refrigerate for at least one hour before serving.

red onion, vinegar, garlic, salt, mustard, extra virgin olive oil, yogurt, hellmanns, freshly ground pepper, red potatoes, stalks celery, parsley, eggs

Taken from cooking.nytimes.com/recipes/1013236 (may not work)