Fingerling Potato Salad – Cooking Aboard with Jill

Ingredients

• 1-pound fingerling potatoes, cut into ½ inch disks
• 2 tablespoons white wine vinegar (I used champagne vinegar)
• 1 tablespoon whole grain mustard
• 1/2 cup greek yogurt (you can use sour cream)
• 1 tablespoon mayonnaise
• 2 tablespoon extra-virgin olive oil
• 1 small red onion, diced (about 1/4 cup)
• 2 scallions, finely sliced (save the green bottoms for garnish
• 2 tablespoons minced fresh dill (or 1 tablespoon dried)
• 1 hard-boiled egg, finely chopped
• 2 stalks celery, finely sliced
• Salt and pepper to taste