Savory Purple Potato Salad
Ingredients
- 2 pounds small Washington purple potatoes, washed and chopped into bite-sized pieces
- 2 ears of corn, shucked and kernels removed (about 1-1 1/2 cups)
- 1 cup nonfat plain Greek or non-dairy yogurt
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon fresh or dried tarragon leaves
- ¼ cup fresh flat-leaf parsley, chopped
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper