Creamy Potato Salad
3 lb. small red and white potatoes, unpeeled
1/3 cup plain yogurt
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbs. mustard
3 Tbs. fresh lemon juice
8 green onions, thinly sliced
2 celery stalks, finely chopped
3 Tbs. chopped fresh flat-leaf parsley, plus
parsley sprigs for garnish
3 Tbs. chopped fresh basil, plus basil sprigs
Salt and freshly ground pepper, to taste
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the potatoes and boil until tender when pierced with a fork, 8-10 minutes. Drain and let cool completely in the refrigerator for at least 1 hour. Cut the potatoes into half.
In a large bowl, stir together the yogurt, mayonnaise, sour cream, mustard, lemon juice, green onions, celery, and the chopped parsley and basil. Add the potatoes. Season with salt and pepper and toss gently to mix.
To serve, transfer the salad to a large serving bowl and garnish with parsley, mint and basil sprigs.