Ingredients:

2 lbs new potatoes, washed and chopped into pieces

1/2 tbsp lemon juice 

3/4 cup greek yogurt (I used Chobani 0% Plain) 

2 tsp dijon mustard 

1/2 tsp garlic salt

A handful of fresh parsley, chopped

Chopped chives for garnish

Optional: boiled eggs, peeled and chopped (you can use the whole egg or just the whites – I used a mix of both)

Directions:

Boil your potatoes until tender. Drain and run under cold water to cool. 

Gently mix your lemon juice with your potatoes and place into the fridge to cool in a mixing bowl.

Mix your yogurt, mustard, parsley and garlic salt in a bowl until combined (and eggs if using). 

Mix your yogurt mixture through your potatoes, stirring until all potatoes are coated. 

Pour your potato salad into a serving bowl and serve immediately – or place into the fridge until ready to serve. 

Recipes courtesy of: Southern in Law