3 lb Red potatoes, scrubbed and quartered
2 large boiled eggs, chopped
1/2 c. light mayonnaise (I use Miracle Whip)
6 oz. Chobani Mango Greek Yogurt
3 tbsp. Dijon mustard
3 celery stalks, finely chopped
1/4 c. walnuts, finely chopped
salt and pepper, to taste

Wash and quarter the red potatoes, place in large pot, cover with water, lightly salt. Rinse two eggs and place on top of the potatoes to cook. Cook potatoes until almost tender (they cook fast, so don't overcook).

As soon as potatoes are cooked, pour out hot water, rinse in cold water a couple of times. Allow potatoes to cool slightly.

Blend together the mayonnaise, yogurt and Dijon mustard add to potatoes. Add celery and walnuts to potato mixture. Mix together lightly to avoid mashing the potatoes.

Add salt and pepper to taste. Chill in refrigerator for 2-3 hours. Or you can serve immediately for a flavorful warm dish.

Submitted by: L. Palmer