Easy Baby New Potato Salad

Ingredients:
750g (roughly 26.5 oz.) Mini Baby New Potatoes (don't peel them)
3 scallions
Dash salt
Dash pepper
3 heaped Tbsp. natural Greek yogurt
3 Tbsp. Mayonnaise
1 tsp. French's yellow mustard

Traditionally in my family, we make an American style mashed potato salad with onions, peppers, hard-boiled eggs, mustard, mayo, pickles & all kinds of herbs & spices.  My grandmother's recipe just couldn't be beaten & we all still make it from time to time.  In Ireland, potato salad tends to be more of the whole or chopped new potato variety with chives or scallions & usually without mustard.  I've come up with this refreshing little simple recipe that marries ideas from both kinds.  It's quick & easy for those times when you decide at the last minute to make a zippy little side dish for a barbecue or picnic & don't want to put in too much hard work.  The yogurt gives it such a fresh taste.  It makes a great side dish for burgers, hotdogs, barbecue & sandwiches.  Every time I make it, it disappears quickly. 

Method:
Steam your baby new potatoes whole until you can easily stick a fork in them, but they are not falling apart.  Rinse in cold water & set aside or in the fridge to cool.  When the potatoes have cooled, cut them in half & put them into a tupperware bowl.  If there are some larger ones, cut them in half & the very tiny ones can stay whole.  After standing your scallions in a glass of cold water for half an hour or so to draw out some of the heat, cut the white bulbs from the bottom of 3 to 4 of them (depending on their size & your taste preferences), chop them & add to the potatoes.  Add the salt, pepper, yogurt, mayo & mustard & give it a good stir, trying not to break up the potato pieces too much.  This is such a fresh & zippy little salad.  The flavours are not very intense - just nice & natural.  I usually put the lid on & leave it in the fridge for a couple of hours to let the flavours marry before deciding if it needs any more salt or pepper.  When it's freshly made, it can taste a little plain, but a couple of hours later, the flavours come through perfectly.  Because of this, I recommend only a dash of salt & pepper at first.  You can always add more when you taste it later, but you can't take it away if add too much!  Once it's been sitting in the fridge for a couple of hours, you may also decide to stir in a little more yogurt or mayo if it's too dry.  It's hard to mess it up and always turns out delicious!