SALADS: Potato salad is always a crowd-pleaser, So this version of it will not fail to please.

POTATO SALAD:

4 medium potatoes, peeled, and quartered                  

1 cup chopped celery

¼ cup onion, finely chopped                                      

4 hard-boiled eggs, sliced

¼ cup mayonnaise                                                      

¼ cup unflavoured yoghurt                                        

1 tsp. fresh dill weeds, chopped                                 

1 tsp. salt + freshly ground black pepper

Cook potatoes in salted water for 20 to 30 minutes until just tender. Drained and cool. Cut into cubes. 

Blend mayonnaise, yoghurt, dill weeds together. Add in potato cubes, celery and onion to mix until evenly coated. Add salt & pepper & taste and adjust seasoning if necessary.  Transfer mixture to a serving bowl. Top salad with  sliced eggs. Cover and refrigerate 2 to 3 hours before serving.