Vegtable Medley Potato Salad

Ingredients

• 4 large russet potatoes

• 1/4 cup white wine vinegar

• 1 clove garlic, minced

• 3/4 cup chopped green onions

• 1 cup celery, diced

• 2 hard boiled eggs, chop the whites only (feed the yolk to the dog)

• 1/4 cup chopped Italian parsley

• 2/3 cup cucumber, peeled, seeded, and diced

• 1/2 cup chopped New Mexican green chile

• 3/4 cup low-fat mayonnaise

• 1/4 cup plain yogurt

• 1 tablespoon horseradish

• 2 tablespoons Dijon-style mustard

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

Instructions

Place the potatoes in a large Dutch oven and cover with water. Bring the water to a boil, and then turn the heat down so the water is at a gentle boil. Cook for 15 to 20 minutes. Do not overcook, or you will have mashed potato salad! Drain the potatoes and peel quickly--they still need to be hot. Pierce the potato with a fork and peel quickly. On a cutting board, slice the potato lengthwise and then slice into 1/4 inch thick slices and put them into a large bowl. Sprinkle the slices with the vinegar.

Add the garlic, green onion, celery, chopped whites of the hard-boiled eggs, parsley, cucumber, and chile to the potatoes and toss gently.

In a small bowl, whisk the mayonnaise, yogurt, horseradish, mustard, salt, and black pepper together. Pour this mixture over the potato-vegetable mixture and toss gently to coat. Serve slightly chilled.