Garden Potato Salad | hearts beat back - The Heart of New Ulm Project

Ingredients

• 2 tbsp light mayonnaise
• 1 tbsp fat free plain yogurt
• 1 ½ tsp Dijon mustard (or to taste)
• ½ tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 4 hard boiled eggs, diced
• 1 ¼ cup potatoes, without skin, boiled and diced
• ¾ cup diced carrots, boiled and drained
• ½ cup peas, boiled and drained