Greek Yogurt Mustard Potato Salad

Ingredients:

*6 to 8 medium Yukon Gold Potatoes, scrubbed, medium to large Diced- leave skins on

*1 can medium Black Olives, drained and sliced

*1 and 1/2 cups Plain Greek Yogurt

*1/4 cup Olive Oil Mayonnaise 

*3 tablespoons Yellow Mustard

*1 teaspoon Onion Powder

*1 teaspoon Granulated Garlic

*2 tablespoons Dried Minced Onion Flakes

*Sea Salt and Fresh Ground Pepper, to taste

*1 teaspoon Sugar

*Parsley, garnish

Directions:

In a stock pot bring water to a boil and parboil the potatoes and then drain off the water. (I like potatoes slightly firm)

On a foil lined baking sheet place the diced par boiled potatoes and drizzle with oil, toss together and add the salt and pepper.  

Bake on 400*F.  for 10 minutes or until slightly tender.  Remove from oven and allow them to cool.

Mustard Dressing:

Add to a mixing bowl:  Yogurt, mayonnaise, mustard, onion powder, granulated garlic, minced onions, sugar, salt and pepper.  Mix until combined refrigerate for 15 minutes.  

Meanwhile slice olives and add them to the cooled potatoes and then add the dressing.  Stir until potatoes and olives are coated with dressing. Refrigerate until ready to serve.

Enjoy!

Lindy