Light and Easy Potato Salad

• 1.5 lbs. Mini Medley Potatoes, cut into quarters
• 1/2 cup plain non-fat Greek yogurt
• 1/4 cup whole grain mustard
• 2 tsp. olive oil
• 1 red bell pepper, diced
• 2 stalks celery, diced
• 1/2 small red onion, diced (about 1/2 cup)

Place the quartered potatoes in a pot, cover with water and bring to a boil.  Reduce heat and cook 5-8 minutes, until potatoes are tender.

Drain potatoes, rinse under cold water and drain again. 

Combine diced bell pepper, celery and onion in a large bowl.  Meanwhile, whisk together yogurt, mustard and olive oil in a bowl. Add yogurt mixture to bowl and mix well.  Add potatoes and season with salt & pepper.  Stir to coat everything, refrigerate until cool.

Enjoy!