Zingy Parisian Braai Potato Salad

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Ingredients

• 3 lb. Yukon gold potatoes, peeled and cut into 1″ chunks
• 3/4 c. Greek yogurt
• 3 tbsp. extra-virgin olive oil
• 2 tbsp. grainy mustard
• 4 stalks celery, thinly sliced
• 1/2 c. cornichon pickles, drained and thinly sliced
• 1/2 small red onion, very thinly sliced
• 5 large hard-cooked eggs, coarsely chopped
• 1/4 c. finely chopped parsley

Directions

1. To a large saucepot of salted water, add potatoes. Partially cover; heat to boiling on high. Reduce heat to maintain simmer. Cook 12 to 15 minutes or until potatoes are tender. Drain well; let cool 10 minutes.
2. Meanwhile, in a large bowl, stir yogurt, oil, mustard, and 1 teaspoon each salt and pepper. Add potatoes to dressing; toss until well-coated.
3. Fold in celery, pickles, and red onion. Then gently fold in eggs and parsley. Serve immediately or refrigerate, covered, up to 1 day.

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