Potato Salad

Ingredients

• 15 oz New potatoes, scrubbed and quartered
• 2 tbsp Plain nonfat Greek yogurt
• 2 tbsp Vegetable oil
• 6 tbsp Yellow mustard or Dijon mustard
• 3 cup Celery, chopped
• 2 tbsp Scallions, whites and greens chopped
• 1 tbsp Fresh parsley leaves, chopped

Instructions

1. Put potatoes in a pot and cover with cold water.
2. Bring to a boil over high heat and cook about 15 minutes, until potatoes are tender.
3. Drain and set aside to cool to room temperature.
4. While potatoes are cooling, mix the yogurt, olive oil, and mustard in a small bowl.
5. Add the yogurt mixture to the cooled potatoes and gently mix.
6. Stir in the celery, scallions, and parsley.
7. Serve right away or cover and refrigerate up to 2 days.

Storage and Meal Prep Tips