Deep South Creole Potato Salad

• fingerling potatoes, cut into 1 inch pieces (or small red potatoes)↗2 lbs
• plain low-fat yogurt (soy or coconut recommended)↗1⁄2 cup
• whole-grain creole mustard↗1⁄4 cup
• olive oil↗2 teaspoons
• small red bell pepper, diced (1 cup)↗1
• celery ribs, diced (1 cup)↗3
• small red onion, sliced (1/2 cup)↗1⁄2

Step-by-step instructions

1. 1

   Place potatoes in large saucepan, and cover with cold water. Bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until potatoes are tender, but not soft.

2. 2

   Meanwhile, whisk together yogurt, mustard, and olive oil in large bowl. Stir in red bell pepper, celery, and onion.

3. 3

   Drain potatoes, rinse under cold water, and drain again. Add potatoes to yogurt mixture, stirring to coat. Season with salt and pepper, if desired.