Cajun Caper Potato Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 5 large idaho potatoes, diced 1/2 inch
• 1/2 sweet onion, diced fine
• 4 eggs
• 1 cup nonfat yogurt
• 1/2 cup mayonnaise
• 3 celery ribs, diced fine (optional)
• 1/2 cup dijon mustard or 1/2 cup yellow mustard
• 1 tablespoon cajun seasoning (or to taste)
• 2 tablespoons capers
• 1 teaspoon caper liquid
• 1 teaspoon salt (or to taste)
• 1 teaspoon pepper (or to taste)

Recipe

• 1 get large pot of cold salted water (a tbsp or two is fine) and put on high heat with diced potatoes and eggs inside.
• 2 once water comes to a boil set a timer for 5 minutes. take eggs out and let cool in a bowl after timer goes off. when eggs are cooled dice.
• 3 continue to cook potatoes until they are tender, then drain.
• 4 combine all ingredients, taste and season. if you're refrigerating the salt may mellow as it is refrigerated. found that out when i thought i'd overseasoned once. salting the potatoes during cooking prevents too much salt change.