Dill Pickle Greek Yogurt Potato Salad - Yay! For Food

Ingredients

• 2 lbs baby potatoes, quartered (I used red and yellow types)
• 2 cups (4 small stalks) celery, diced
• 1 cup dill pickles, diced
• ¼ cup red onions, diced*
• 1 ½ cup plain Greek Yogurt (prefer 0% fat)
• ½ cup fresh dill, coarsely chopped
• 1-2 tbsp, lemon juice
• 1 tbsp dijon mustard
• Salt and pepper
• Optional: 2 garlic cloves, finely minced