Yogurt Potato Salad

We were having a couple friends over for bbq, and Will suggested potato salad as our carbs. I've had more than my share of store-bought stuff (2 or 4 times this season--yelch), and so off I went to find a recipe. There's a totally awesome sounding dijon potato salad (LOVE dijon mustard), but it required mayo. Since my bamix broke, and neither of us use mayo, I decided to try yogurt instead of buying mayo and letting the rest of it go to waste. It's not earth-shattering or anything; lots of people use yogurt when a recipe calls for a creamy smooth texture.



Ingredients:
3 lbs potatoes, peeled (Yukon or red would work better than russet)
1.5 cups plain yougurt
Fresh dill, chopped
1 cucumber, diced
1 small red onion, chopped
2 stalks celery, diced
3 tbs dijon mustard
sugar to taste
salt and freshly cracked pepper to taste


Method:
In a large bowl, combine all ingredient except the potatoes.

Put potatoes in a pot and cover with water by 1 inch. Bring to a boil and cook just until tender when pierced with a fork, about 25 minutes.

Drain and leave in warm pot, uncovered. Letting cool in the warm pot helps get rid of excess water.

When cool, cut into 1-inch cubes and mix into dressing.

Enjoy!


Comments:
The orginal recipe said that refridgeration causes the potatoes to lose some of their creamy texture, so you might want to plan it so that you make this only a couple hours before serving. I'm sure it'll still be good, but I love potatoes, so that might be a biased opinion.

I honestly don't know what the proportions should be, since I took a portion of potatoes from a large bag.

The onion we had was way too young. It was super sharp, and I actually picked out the pieces. I think the onion could be optional, or it might be a good idea to soak them in a bit of vinegar or something to take the edge out. It was also a large amount of onion to potato.


Verdict:
Ok. I'd probably like it a lot more without the onion. I loved the cucumber-yougurt-dill, and probably could've happily eaten a cucumber salad.