- 2 pounds small red potatoes, scrubbed
- 4 tablespoons cider vinegar, divided
- ½ cup light-mayonnaise
- ½ cup plain nonfat Greek yogurt
- 4 scallions, chopped
- 2 celery stalks, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- Place the potatoes in a large saucepan and add enough water to cover them by 1 inch. Bring to a boil, then reduce the heat and partially cover them with a lid. Simmer until the potatoes are tender when pierced with a fork, 10 to 15 minutes, depending on their size.
- When the potatoes are done, drain them and sprinkle them with 2 tablespoons of the cider vinegar. As soon as they are cool enough to handle, cut them into bite-size pieces.
- While the potatoes are cooking, stir together the remaining 2 tablespoons cider vinegar, mayonnaise, yogurt, scallions, celery, parsley, and mustard until well blended.
- Add the cut up potatoes and stir gently to mix everything together well. Season to taste with salt and pepper and gently stir again.
- Let cool to room temperature or cover and refrigerate for up to two days.
Source : allrecipes.com