- 1 1/2 pounds red potatoes, cooked and cooled
- 1 cup nonfat plain yogurt
- 1/4 cup fat-free mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons coarse-grain mustard
- 1 1/2 teaspoons cider vinegar
- 1 tablespoon chopped fresh parsley
- 1 teaspoon white pepper
- Cut the potatoes into 1/2-inch (1-cm) slices.
- In a large bowl, whisk the yogurt, mayonnaise, mustards, vinegar, parsley, and pepper. Add the potatoes and toss until coated. Cover and refrigerate until well chilled, at least 30 minutes.