• 2 ½ lbs. of potatoes, skin on and diced
  • 1 cup of plain Greek yogurt
  • 2 green onions, sliced
  • 3 ½ tbsp. of whole grain Dijon mustard
  • 1 tbsp. of Dijon mustard
  • Salt and Pepper to taste
  • Hand full of dill

Add potatoes to water over a medium heat for about 20 mins. Do not boil and wait until potatoes are fork tender.

Cool the potatoes for about 10 mins and layer on a baking sheet

In a large enough bowl, combine the Greek yogurt, the whole grain mustard, the mustard, salt, pepper and dill and mix well.

Add the cooled down potatoes to the yogurt mixture and toss until all potatoes are well coated. Place in the fridge until it is ready to be served.