Healthy and Delicious Potato Salad - it's not just for BBQ season!

I love potato salad but hate the ones that are saturated with mayo.  This easy and delicious recipe, originally by Jaimie Oliver, offers the goodness of yogurt (lots of probiotics!!) without the fat of mayo.  It's even more delicious while still warm, so consider using it as a side dish to a dinner or serve cold as a side salad.

Bring a pan of salted water to a boil. Peel 1 3/4 pounds of baby potatoes (round, small potatoes)  and chop any larger ones in half, leaving the smaller ones whole. When the water is boiling, add the potatoes to the pan and bring back to a boil for about 10 to 15 minutes, depending on the size of your potatoes. Test them with the point of a knife to make sure they’re cooked through. As soon as they’re ready, drain them well in a colander and put them into a bowl. The trick is to dress the potatoes while they are still hot. Mix 5 tablespoons of extra virgin olive oil and 2 tablespoons of fresh squeezed lemon juice in a bowl. Season with sea salt and freshly ground black pepper and stir well. Toss the hot potatoes in the dressing. Finely chop a small bunch of fresh chives and sprinkle them over the potatoes. Add to the dressed potato salad and chives  the zest of 1 lemon and 1/4 cup of natural yogurt.  Toss well and serve.