Ingredients
2 ½ pounds thin-skinned small potatoes, quartered or halved into about 1-inch chunks (about 8 cups)
1 cup chopped fresh parsley leaves
3/4 cup plain non-fat Greek-style yogurt
¼ cup mayonnaise
¼ cup grated white onion
3 tablespoons prepared horseradish
1 teaspoon salt
3/4 teaspoon freshly ground pepper
2 eggs, hard boiled, peeled and chopped
Preparation
