Healthy Potato Salad

Today's recipe is actually a side dish I made last night for the Fourth of July. For dinner my dad was grilling burgers and sausages so for a side dish I thought that potato salad would pair well with the rest of the meal and seemed very fitting for the Fourth of July. The only problem was that potato salad isn't a very healthy option, so I decided to try a healthier version of it, and of course we chose not to tell my dad or brother to see if they would notice. 

Healthy Potato Salad 

2 1/2 pounds red skin potatoes - quartered 

2 green onions - chopped 

1 cup greek yogurt 

1 tablespoon dijon mustard 

3 1/2 tablespoons whole grain dijon mustard 

2 tablespoons dill - chopped 

salt and pepper - to taste 

After cutting the potatoes into small bite sized pieces, place them in a pot of water and bring the water to a simmer and then cook for about 20 minutes. Drain the potatoes once they are fork tender and let them cool for 10 minutes. Mix together the rest of the ingredients in a large bowl and add the potatoes. Let sit in the refrigerator for a few hours before served. 

Overall this week has been pretty good. I've picked up a few more hours at work and I'm actually enjoying work, I hit 1,000 views on my blog and there are about 60 days till I go back to school. This summer may not have started out the best but it's definitely heading in a good direction and making these recipes everyday are helping me stay on top of my skills. So till next time, 

Keep Cooking Brooklyn!