Makes 6 servings


2 pounds small new

potatoes, about

32 1-inch round


½ cup plain yogurt

2 tablespoons


1 clove garlic, minced

1 tablespoon

stone-ground mustard

2 tablespoons extra-virgin    olive oil

4 hardboiled eggs,

peeled and chopped

6 spring onions or

scallions, white parts

minced, green parts

sliced thin

Salt and freshly ground

black pepper


1. In a large pot, place potatoes and cover by three inches with cold, salted water. Bring to a boil, and cook until the potatoes are tender when pierced with a paring knife, about 15 minutes. Drain, and return the potatoes to the hot pot for a minute to dry. Transfer to a cutting board and when just cool enough to handle, cut the potatoes into quarters.

2. While the potatoes are cooking, make the dressing. In a large serving bowl, combine the yogurt, mayonnaise, garlic, mustard, and olive oil and whisk to blend well.

3. Add the potatoes, eggs, and spring onions to the dressing and toss well to coat evenly. Season to taste with salt and freshly ground black pepper. Serve warm.

- From Joy Manning

Per serving: 234 calories, 8 grams protein, 29 grams carbohydrates, 4 grams sugar, 10 grams fat, 112 milligrams cholesterol, 102 milligrams sodium, 4 grams dietary fiber.