Ingredients:
4 cups tiny new potatoes, about 1 1/2 lbs
1 carrots, grated
1 stalk celery, finely chopped
2 green onions, finely chopped
4 radishes, finely chopped
2 dill pickles, finely chopped
1/2 cup plain 2% yogurt
1/4 cup fresh parsley, finely chopped
1/4 cup light mayonnaise ( or salad dressing if you prefer)
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
Directions:
In a saucepan of boiling salted water, cover and cook potatoes until tender but firm, 10 to 12 minutes, drain and chill under cold water.
Cut into quarters, place in bowl.
Add carrot, celery, onions, radishes, pickles,yogurt, parsley, mayonnaise, mustard, salt and cayenne.
Toss to coat.
Cover and refrigerate until chilled, about 2 hours.
Servings: 6
Time preparation: 15 min.
Time total: 27 min.