Potato Salad, A lighter style (inspired by Recipe from Bobby Deen's show)

2 large Eggs
6 small red potato
juice from ½ lemon
2 stalks celery
1/2 cup, chopped Onions
½ cup frozen peas (thawed)
2 tbsp Dijon Mustard
2 tbsp Hellman's Light Mayonnaise
1 tsp Lemon Zest (Shredded Lemon Peel)
1/2 cup OIKOS Greek Yogurt Plain Nonfat
1 tsp Lemon Pepper
1 tbsp Bolthouse Farms Creamy Honey Mustard Yogurt Dressing
1 tbsp pepper, black,
1 tsp salt

Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until tender, 10 to 15 minutes. Let cool just to the touch, and then cut into bite-size cubes. Place eggs in cold water heat to boiling, boil about 12 minutes for hard boiled eggs. Let cool. Peel and cut into small pieces. Mix together the mayonnaise, yogurt, yogurt dressing, Dijon, lemon pepper seasoning, pepper, salt, lemon zest and lemon juice in a large bowl.

Mix together the celery, peas, onions and eggs in a separate bowl. Add in the dressing and potatoes, stir together. Serve at room temperature.

Serving Size: Makes 6 1-cup servings