Categories: Salad- slaw- salad dressing

Ingredients

• 3 lbs. small red-skinned potatoes, scrubbed
• Salt and pepper
• 3/4 cup plain Greek yogurt
• 1 Tbsp. Dijon mustard
• 2 Tbsp. red wine vinegar
• 2 ribs, celery, thinly sliced
• 1 small shallot, minced
• 2 Tbsp. chopped chives

Directions

1. Place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat to medium and cook until potatoes are tender, about 15 minutes. Drain and return potatoes to pot; cover. Let stand, off heat, until softened, about 10 minutes more.
2. In a small bowl, whisk together yogurt, mustard and vinegar.
3. When potatoes are cool enough to handle, cut into quarters. Place in a large bowl, and add celery, shallot and chives. Add yogurt mixture, season with salt and pepper and gently stir.

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