Potato Vegetable Salad

Ingredients

• 6 cups potatoes, peeled and cut into 1-inch cubes
• 1/2 cup cucumber, chopped
• 1/2 cup onion, chopped
• 1/2 cup corn
• 1/4 dill pickles, chopped
• 1 stalk celery, chopped
• 2 green onions, white part only, sliced thin
• 2/3 cup mayonnaise
• 1/3 cup yogurt
• 2 Tablespoons wine vinegar
• 1 Tablespoon prepared mustard
• 1 1/2 teaspoons salt
• 1/4 teaspoon fresh ground black pepper
• parsley, for garnish
• (Serves 4-6)

Directions

1. Place cut potatoes in a medium saucepan and cover with water.
2. Set sauce pan over medium-high heat and bring to a boil. Cook potatoes, uncovered, until tender, about 10-12 minutes. Once cooked, drain.
3. Place cooked potatoes in a large bowl.
4. Add the cucumber, onion, corn, pickles, celery and green onions.
5. in a separate small bowl, combine the mayonnaise, yogurt, vinegar, mustard, salt and pepper. Whisk until well combined.
6. Pour the dressing over the potato mixture and gently toss until well coated and combined.
7. Refrigerate for 1 hour before serving.
8. Sprinkle with fresh parsley.
9. Potato vegetable salad can be made the day before and stored in the refrigerator over night.