Lighter Potato Salad

From Family Circle Magazine.

• Ready In: 27 mins
• Serves: 12

Ingredients

• 3  lbs new potatoes, cut in half if large
• 3  teaspoons salt, divided
• 2  cups  plain  Greek yogurt or 2  cups plain yogurt, see thickening method below
• 1⁄3 cup sour cream
• 4  green onions, chopped
• 1⁄4 cup fresh chives, snipped
• 3  tablespoons fresh lemon juice
• 1 1⁄2 tablespoons  prepared horseradish
• 1  tablespoon sugar
• 1⁄4 teaspoon fresh ground black pepper

Directions

1. In a large saucepan, cover potatoes with cold water and 2 teaspoons of salt; bring to a boil and cook until tender, about 12 minutes; drain and cool.
2. In a large bowl, whisk together yogurt, sour cream, green onions, chives, lemon juice, horseradish, sugar, pepper and remaining 1 teaspoon salt.
3. Quarter potatoes and add to dressing; toss to coat and refrigerate until serving.
4. **Note: Regular plain yogurt can be used. Line a large strainer with cheesecloth and arrange over a bowl. Place regular yogurt in cheesecloth and let water drip off for about 20 minutes or so. It should then be the consistence of Greek yogurt, at a fraction of the cost!