2 pounds red new potatoes cut into 1-inch chunks (peeled or unpeeled)
1/4 cup nonfat Greek yogurt
1/4 cup mayonnaise
3 tbsp Delicate Dill
1 tbsp whole grain Dijon mustard
Boil 3 quarts of water. Add the potato chunks to the water and bring back to a boil. Simmer for about 10 minutes until the potatoes become fork tender. Drain the potatoes and let them stand until they cool to room temperature.
In a bowl, whisk together Greek yogurt, mayonnaise, Delicate Dill , and Dijon mustard.
Add the dressing to the cooled potatoes. Stir gently to combine until all potato pieces are evenly coated with the dressing.