potato salad w Greek yogurt

* Baked Potato, with skin, 4 large (3" to 4-1/4" dia.) cooled and diced
* Sweet potato, cooked, baked in skin, without salt, 1 large, cooled, peeled, and diced
* Hard Boiled Egg, 4 large, chopped
* Honey Mustard, 4T
* Celery, raw, 2 cup, diced
* Onions, raw, .5 cup, chopped
* Dill weed, dried, 1 tbsp
* Dill Pickles, .5 cup, chopped or diced
* Spicy or Dijon Mustard, 2T
* Oikos Organic Greek Yogurt, Plain, 12 oz

1) microwave or bake (clean) potatoes until soft, chill, dice
2) hard-boil eggs, chill, peel, chop
3) chop celery and dill pickles
4) chop onion (into bowl then fill with ice water, soak for a couple minutes to take out the really strong flavor if desired)
5) mix all the other ingredients in a large bowl, taste for flavor and adjust accordingly (add cayenne here if you want more heat, try a bit of turmeric or paprika if you want more color)
6) add veggies and gently toss to coat, chill until serving (at least two hours probably)

Serves 8 very generously

Number of Servings: 8

Recipe submitted by SparkPeople user BINGHAM37.