New Potato Salad with Cucumber & Jalapeño

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.