Greek Yogurt Potato Salad (1 c. servings)

2.5 pounds potatoes, boiled
3 Hard boiled eggs, chopped
1 c. plain Greek yogurt
.5 large red onion, diced
1 stick celery, diced
3.5 Whole Grain Dijon Mustard
1 T. Dijon Mustard
Salt, pepper, dill to taste

Peel potatoes and cut into bite size pieces. Boil potatoes until just tender, drain, and allow to cool. In a large bowl, mix your diced celery, onions, eggs, mustards, and yogurt. Then add your cooled potatoes. Add salt, pepper, and dill to taste. Mix until well combined.

Serving Size: Makes 9 1-cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user JUMPER84.