Potato Salad

[gregv]

1 1/2 lbs small potatoes green onions 1 stalk of celery parsley stalks 1/4 red onion 1 cup strained plain non-fat yogurt 4 tsp mustard 1 tsp brown sugar freshly ground black pepper
Steam the potatoes for 30 minutes (do not boil). After done cut into quarters (or smaller if desired, but not to small). Cut the green onions into diagonal slices and put into a large bowl. Finely slice the stalk of celery and add it to the bowl. Add 1 TBSP of finely chopped parsley stalks to the bowl. Add 1 TBSP of finely chopped parsley to the bowl. Finely chop the red onion and add it to the bowl. In another bowl mix the strained yogurt, mustard and brown sugar. Put the potato pieces into a large bowl. Put the yogurt mixture on top of the potatoes. Put the herbs and onions on top of the yogurt with the potatoes and mix well.

[MerThePhishGirl]

Use Idaho Russets: You can peel or not peel as you like. Cut them in bite size dice and boil til tender but not falling apart. Drain and chill.
To chilled potatoes, add: Celery, sliced Bermuda onion, chopped Green olives, sliced (opt)
Dress with Best Foods mayonnaise and about a Tbsp of Durkee`s Dressing. Durkee`s is usually near the mayonnaise at the grocery store. Season with S & P.
Let chill again. Then right before serving, add: Crumbled crispy bacon Walnuts