• Cooking Time: 30
• Servings: 6 - 8
• Preparation Time: 20
• 3 pounds medium red-skinned potatoes, unpeeled, scrubbed
• 2 celery stalks, chopped (about 1 cup)
• 1 small red onion, chopped (about 1 cup)
• 3 hard-boiled eggs, peeled, chopped
• 2 tablespoons Dijon mustard
• 1/2 - 1 cup green onions, minced
• 1 cup salsa turkey, diced
• 1-2 tbsp mayonnaise (to taste)
• 1-2 cups non-fat plain yogurt (to taste)
• 1-2 tsp vinegar, white (to taste) or 2 tablespoons apple cider vinegar
• Salt and pepper to taste

1. Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain; cool.
2. Cut potatoes into 1-inch pieces and transfer to large bowl.
3. Stir in celery, onion, eggs, mayonnaise, mustard, and yogurt.
4. - I took a seperate bowl and combined the mustard, mayo, vinegar and yogurt adding a a little at a time until it was at the taste I wanted.
5. Season potato salad to taste with salt and pepper.
6. Can be made 1 day ahead. Cover and refrigerate.
7. Let stand at room temperature 1 hour before serving.

Who doesn't love potato salad? I'd never made it before, but wanted to for the 4th of July last year. I browsed online for the perfect recipe and ended up just taking the things I liked and disliked from the ones I found. It ended up tasting great.