5-6 medium red waxy potatoes, about 2 lbs3 eggs
1/3 cup good real mayonnaise
2/3 cup non-fat Greek Yogurt (or yogurt strained for several hours)
1 tsp Dijon mustard
2 Tbsp Season Japanese rice wine vinegar (like Marukan)
1 Tbsp lemon juice
1 tsp dried dill
2 stalks celery, diced
1 carrot, shredded
4 green onions, sliced
palmful fresh parsley, minced
1 Tbsp pickled jalapeno pepper slices, drained and chopped (optional)
Cut the unpeeled potatoes in 1-inch pieces. Rise and place in a pot with the eggs. Add cold water to cover and 1 rounded tablespoon Kosher salt. Bring to a boil and gently cook about 8 minutes after the boil, until the potatoes are just soft – do not overcook. Tip hot water out and fill with cold water. Strain in a colander and set aside. Pick out the eggs, peel, rinse and slice in half. Remove the yolks and dice the whites.
Whisk together mayonnaise, yogurt, mustard, vinegar, lemon juice and dill. Salt and pepper to taste ( but be careful – the vinegar is seasoned). Fold in the celery, carrots, onion, reserved potatoes, parsley, jalapeno (if using), egg whites and two of the yolks, crumbled. Turn into a bowl and sprinkle with the remaining yolk, crumbled. Chill in refrigerator about 20 minutes.
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