2 1/2 pounds red potatoes on, 3/4 inch dice
1/4 cup fresh dill chopped
1 bunch scallions, sliced
1 cup plain greek yogurt
3 1/2 T dijon whole grain mustard
2 t hot pepper spread
salt & pepper
Add potatoes and enough cold water to cover to stockpot. Simmer on medium about 20 minutes - don't boil. Drain.
Cool 10 minutes in single layer on baking sheet. Combine all ingredients.
This has a kick - and is SO good!
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