Potato Salad
Serves 4

1/2 pound baby red potatoes
1/2 pound purple potatoes
1/4 cup apple cider vinegar
1/2 cup plain Greek yogurt
1 tablespoon whole-grain mustard
2 green onions, thinly sliced, including the green ends
1-1/2 cups celery, chopped
1 cup (about 1) apple, cored and diced
2 tablespoons fresh dill
1/2 teaspoon salt
2 teaspoon black pepper

Boil or steam red potatoes until fork tender; remove from heat and cool slightly.
Cook purple potatoes separately using the same method so their color doesn’t “bleed” onto the white potatoes; remove from heat and cool slightly.
Dice cooked potatoes in bite-sized pieces and set aside.
In large bowl, make dressing by combining all ingredients except potatoes. Adjust flavor as desired.
Add the potatoes to the bowl and combine thoroughly. Serve immediately or, for enhanced flavor, refrigerate salad at least 30 minutes, preferably overnight, before serving.