Updated Potato Salad

From Vegetarian Times. This recipe uses yogurt and mustard to create a bright, creamy dressing for the potatoes and other veggies. I use whole milk yogurt for superior flavor and nutrition.

• Ready In: 25 mins
• Serves: 8
• Yields: 8 cups

Ingredients

• 2  lbs fingerling potatoes, cut into 1 inch pieces
• 1⁄2 cup plain low-fat yogurt
• 1⁄4 cup  whole grain mustard
• 2  teaspoons olive oil
• 1  small red bell pepper, diced (about 1 cup)
• 3  celery ribs, diced (about 1 cup)
• 1⁄2 small red onion, sliced (about 1/2 cup)

Directions

1. Place potatoes in large saucepan and cover with cold water. (I add a little salt to the cooking water).Bring to a boil. Reduce heat to medium and cook for 5 to 6 minutes, or until potatoes are tender but not soft.
2. Meanwhile, whisk together the yogurt, mustard and olive oil in a large bowl. Stir in the red bell pepper, celery and onion.
3. Drain the potatoes, rinse under cold water, and drain again. Add potatoes to the yogurt mixture and stir to coat.
4. Add salt and pepper to taste. (I add pepper, but generally don't feel it needs salt).
5. Serve chilled or slightly warm.