Creamy Low Fat Potato Salad

This is a nice take on a traditional summer potato salad!

1 1/4 pounds of red potatoes, 1 cup of plain low fat yogurt, 2 tbsp. of country style Dijon mustard, 2 tbsp. of finely chopped fresh tarragon, or 1/2 small green or red bell pepper cut into fine strips, 1/3 cup of finely chopped green onion, 1/3 cup of thinly sliced celery.

Cook potatoes in a medium sized pot for about 20 minutes, drain and then cool. Cut into quarters and put into a bowl.

Whisk yogurt, mustard, and tarragon in a bowl until blended. Add potatoes, bell pepper, onions, celery, and toss. Season with pepper. Cover and put into the fridge for a few hours so the flavours mingle. Yummy.