Lighter Potato Salad
1 1/2 pounds potatoes, cut into chunks (I used baby dutch yellows)
1/2 cup plain fat free Greek yogurt
1 lemon, juiced
2 Tablespoons oil
1 Tablespoon dijon
2 teaspoons fresh dill, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Boil potatoes in salted water until soft.
Mix together all other ingredients for the dressing.
Toss potatoes in dressing.
Cover and refrigerate for at least two hours. It is best if it sits overnight.