3 lbs small new potatoes, scrubbed, skins on, cut in half
3 tsp. salt
2 cups plain 2% Greek yogurt
1/3 cup light sour cream
4 scallions, trimmed, finely chopped
1/4 cup snipped fresh chives
3 tbsp. lemon juice
1 1/2 tbsp. bottled horseradish sauce
1 tbsp. sugar
1/4 tsp black pepper

Place potatoes in a large pot, add enough cold water to cover. Add 2 teaspoons salt. Boil 12 minutes or until tender. Drain, let cool. In a bowl, whisk together yogurt, sour cream, scallions, chives, lemon juice, horseradish, sugar, pepper, and remaining salt, as needed, to your taste. Quarter potatoes. Add to dressing.

Gently stir until everything is coated. Refrigerate.

Submitted by: Sherry Monfils