Potato Salad With Yogurt-and-Mint Dressing

• 2 pounds fingerling or other small potatoes, halved
• 1 cup whole-milk yogurt
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 clove minced garlic
• 2 scallions, thinly sliced
• 1/2 cup mint leaves, thinly sliced

1. Place the potatoes in a large pot and add cold salted water to cover.
2. Bring to a boil, lower the heat and simmer until the potatoes are tender, about 15 minutes.
3. Drain the potatoes and place them in a large bowl.
4. In a small bowl, whisk together the yogurt, olive oil, salt, pepper and garlic.
5. Pour the mixture over the hot potatoes, toss and allow to cool to room temperature.
6. Toss again with the scallions, garnish with mint and serve.

fingerling, wholemilk yogurt, olive oil, kosher salt, freshly ground black pepper, garlic, scallions, mint

Taken from cooking.nytimes.com/recipes/7286 (may not work)