- 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
- Handful of dill
Cool the potatoes for about 10 minutes and lay on a baking sheet.
In a large enough bowl, combine the Greek yogurt, whole grain mustard, mustard, salt, pepper and dill. 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.