1. In a saucepan of boiling salted water, cover and cook potatoes until tender but firm, 10 to 12 minutes, drain and chill under cold water. 2. Cut into quarters, place in bowl. 3. Add carrot, celery, onions, radishes, pickles,yogurt, parsley, mayonnaise, mustard, salt and cayenne. 4. Toss to coat. 5. Cover and refrigerate until chilled, about 2 hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
