Nutrition per serving may change if servings are adjusted.
1½ pounds red or multi-color tiny new potatoes, halved if large
1 (6 ounce) container plain low-fat Greek yogurt
2 tablespoons white balsamic vinegar
1 tablespoon yellow mustard
1 tablespoon honey
1 tablespoon chopped fresh dill
¼ teaspoon salt
⅛ teaspoon ground pepper
2 cups chopped, seeded cucumber
¾ cup chopped red onion
¼ cup chopped or sliced jalapeño chile pepper (see Tip)
2 hard-cooked eggs, chopped
Fresh dill (optional)
Cook potatoes in a covered large saucepan in enough boiling water to cover for 12 to 15 minutes or just until tender. Drain well. Cool completely. Cut potatoes into halves or quarters.
Combine yogurt, vinegar, mustard, honey, chopped dill, salt, and ground pepper in a large bowl. Stir in cucumber, red onion, and chile pepper. Add the cooked potatoes and eggs; gently toss to coat. Cover and chill at least 2 hours or up to 4 hours. Toss before serving. If desired, garnish with additional dill. Serve with a slotted spoon.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.