Best Ever Potato Salad(Serves 6) - cooking recipe

Ingredients

2 lb. red skinned potatoes, cut into 2-inch chunks
2 Tbsp. red wine vinegar
1 Tbsp. olive oil
1 Tbsp. Dijon mustard
3/4 tsp. salt
1/2 tsp. dried tarragon or basil
1/4 tsp. black pepper
1/2 c. plain nonfat yogurt
1/4 c. light sour cream
4 slices bacon, cooked crisp and crumbled
2 hard-boiled eggs, chopped
1 stalk celery with leaves, diced
1/2 small onion, chopped
fresh tarragon and celery leaves for garnish (optional)

Preparation

In large saucepan, combine potatoes and lightly salted water to cover.
Bring to a boil; cook for 15 minutes or until just tender.
Drain in colander for 5 minutes.
Meanwhile, in large serving bowl, whisk vinegar, oil, mustard, salt, dried tarragon and pepper.
Add warm potatoes; toss until well coated.
Cool completely.
Stir in yogurt and sour cream until just combined. Add remaining ingredients, except garnish; toss until well combined.