Classic Potato Salad

Ingredients
1 1/2 pounds un-peeled potatoes (any variety) 
1 to 2 un-peeled carrots
1/2 medium onion (red or yellow) or 2 onions (white and some green) 


Optional Ingredients (add up to 1 cup) 
1 to 2 celery stalks, diced
1 to 2 hard-boiled eggs, diced
1/2 to 1 cup firmly packed spinach, shredded 


Dressing Ingredients 
1/4 cup plain yogurt
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon dried marjoram or oregano 
1/4 to 1/2 teaspoon salt
several generous grindings of pepper


Directions
Cut the potatoes into 1/2-inch cubes, place in a stock pot and add just enough water to cover the potatoes. 


Bring the water to a boil over high heat and cook the potatoes until tender, about 15 to 20 minutes. 


While the potatoes cook:
• Dice the carrots. Add to a large bowl. 
• Finely dice the onion and add to the bowl, along with any optional ingredients. 
• Prepare the dressing by adding the dressing ingredients to a small bowl and mixing well to incorporate. 


When the potatoes are tender, remove from the heat and drain well. 


All the potatoes to cool slightly for 5 to 10 minutes, and add them to the bowl of vegetables, along with the dressing. Mix well to incorporate and chill before serving. Add additional salt or other seasonings to taste before serving. Tip: adding 1 to 2 tablespoons of finely chopped parsley is a great additional seasoning! 

Recipe courtesy of What the Bible says about Healthy Living Cookbook