6-8 red skin potatoes
2 Tbsp red bell pepper, diced
2 Tbsp celery, diced
3 Tbsp Kronos Greek yogurt
2 Tbsp fat free sour cream
1 Tbsp brown mustard
2 Tbsp fresh chives, finely chopped
1 tsp Kosher salt
½ tsp ground black pepper
Boil the potatoes whole. Once fork tender, remove from heat, drain and rinse under cold water. Place in fridge until cool. Cut into bite size pieces.
Combine the potatoes, celery and peppers in a bowl and add the sour cream, yogurt and mustard. Stir until all ingredients are mixed and the potatoes are evenly coated.
Mix in 1 Tbsp of the chives, reserving the rest for garnish. Salt and pepper to your taste. Refrigerate for at least 1 hour, garnish with the remaining chives and serve.
Yield: About 4-5 servings
