creamy horseradish potato salad
INGREDIENTS
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2 ½ pounds thin-skinned small potatoes, quartered or halved into about 1-inch chunks (about 8 cups)
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1 cup chopped fresh parsley leaves
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¾ cup plain non-fat Greek-style yogurt
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¼ cup mayonnaise
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¼ cup grated white onion
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3 tablespoons prepared horseradish
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1 teaspoon salt
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¾ teaspoon freshly ground pepper
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2 eggs, hard boiled, peeled and chopped
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