Herbed Potato Salad

• 1 1/2 pounds red skinned potatoes scrubbed and cut into 1-inch pieces
• 1 teaspoon salt
• 1 1/2 teaspoons sherry vinegar or white-wine vinegar
• 1 x black pepper freshly ground to taste
• 1/4 cup yogurt, non-fat plain
• 2 tablespoons mayonnaise, light
• 1 tablespoon dijon mustard
• 13 cup celery chopped
• 1/4 cup scallions, spring or green onions chopped
• 1 tablespoon parsley leaves chopped fresh
• 1 tablespoon dill weed fresh, chopped, optional

1. Cover potatoes with cold water in a medium saucepan and add salt.
2. Bring to a boil and cook over medium heat until tender, 7 to 9 minutes.
3. Drain in a colander and transfer to a large bowl.
4. Toss with vinegar and season generously with pepper.
5. Set the potatoes aside to cool.
6. Whisk together yogurt, mayonnaise and mustard in a small bowl.
7. Add the dressing to the reserved potatoes along with celery, scallions, parsley and dill, if using, stirring gently to combine.
8. Season with salt and pepper.

red skinned potatoes, salt, sherry vinegar, black pepper, yogurt, mayonnaise, mustard, celery, scallions, parsley, dill weed fresh

Taken from recipeland.com/recipe/v/herbed-potato-salad-49571 (may not work)