28 oz baby Yukon gold potato peeled and quartered
3/4 cup plain Greek yoghurt
3 tsp yellow mustard
1 tsp lemon- pepper seasoning
2 Tbsp minced fresh tarragon
2 Tbsp minced fresh dill
1/4 cups minced red onions
1/4 cup diced red peppers
1. In a covered saucepot over high heat, bring quartered potato and enough salted water to boil. Reduce heat and let simmer 12 minutes or until potatoes are tender.
2. Meanwhile in a large mixing Bork combine Greek yoghurt, mustard, lemon-pepper seasoning, tarragon and dill. Reserve 1/4 dressing.
3. Drain potatoes; add to renaming dressing along with onions and red peppers. Toss to coat. Season mixture to taste with salt and pepper ( if needed). Cover and chill.
3. Just before serving, fold in reserved yoghurt mixture. Season if needed .