| 3 | lb | Yukon gold potatoes |
| 1 1⁄3 | c | Kalamata olives (sliced) |
| 1 | c | celery (chopped) |
| 1⁄3 | c | scallions |
| 1⁄2 | c | red pepper (diced) |
| 1⁄2 | c | yellow pepper (diced) |
| 2 | tbsp | red wine vinegar |
| 2 | tbsp | olive oil |
| 1 | tsp | oregano (dried) |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 2 | tsp | mustard |
| 1 | tsp | honey |
| 1⁄4 | tsp | garlic salt |
| Salt and pepper to taste |
Using a large pot, bring 6 cups of salted water to a boil.
Cook cubed potatoes for 15 minutes, drain using a colander, and allow to cool.
Prepare olives, celery, scallions, red and yellow peppers, and reserve.
Using a small mixing bowl, prepare the dressing for the salad.
Whisk together vinegar, olive oil, yogurt, mustard, honey and seasonings.
In a large bowl, combine potatoes, vegetables and dressing.