Tarragon Potato Salad

Ingredients:

• 2 lbs small red potatoes, halved or quartered
• Salt
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1/2 teaspoon honey
• 1/4 teaspoon black pepper
• 2 stalks celery, thinly sliced
• 1/2 red onion, diced
• 2 hard-boiled eggs, chopped

Instructions:

1. Place the halved or quartered potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
2. Bring the water to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain the potatoes and let them cool to room temperature.
3. In a small bowl, whisk together the mayonnaise, Greek yogurt, tarragon, Dijon mustard, white wine vinegar, honey, salt, and pepper.
4. In a large bowl, combine the cooled potatoes, sliced celery, diced red onion, and chopped hard-boiled eggs.z
5. Pour the dressing over the potato mixture and toss gently to coat.
6. Serve the tarragon potato salad chilled or at room temperature.