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Chef Poppy’s Potato Salad

    Potato Salad

    2 pounds of yukon gold potatoes
    3 stalks of celery, sliced thinly, on the angle
    1 medium sized red onion, thinly sliced
    1 bunch of chopped Italian parsley
    1 bunch of chopped dill
    Equal amounts of plain yogurt and mayonnaise
    Salt and pepper

    1. Cook potatoes. Be sure to chop potatoes so that pieces are about the same size so they cook evenly. Let cool.
    2. Add celery, onion, parsley and dill.
    3. Add yogurt and mayo, salt and pepper.