Colorful Potato Salad

I have a few variations of this potato salad, and it may vary by what I have on hand. I first discovered the purple new potatoes last summer at the Ballard Farmers Market. I thought the bright purple color throughout was just so cool. And, foods with big color impact means big nutrient impact. These potatoes are higher in Vitamin C than the more traditional ruby gold potato.

Here's the recipe:

8-10 purple new potatoes
slice of a red pepper, finely chopped
slice of a yellow pepper, finely chopped
slice of red onion, finely chopped
1 small carrot, finely chopped
2 green onions, finely chopped
2 tablespoons of finely chopped parsley (flat or curly)
1 tablespoon dijon mustard
1/4 cup plain yogurt
salt
pepper

To prepare: boil potatoes until tender, then drain and cool. Mix together all other vegetable ingredients in large bowl. Mix the mustard, yogurt and spices together in small bowl. Once potatoes have cooled, mix them in with other chopped veggies. Then toss with yogurt mixture until coated.

I have varied the seasoning. Another variation is to skip the mustard and add cumin and a touch of paprika and a squeeze of lemon to the yogurt mixture.