Blue Cheese Potato Salad

INGREDIENTS
4-5  medium red potatoes cut to ¾ inch cubes
¾    cup celery, leaves and stalks, chopped
¼    cup green onions, chopped
¼    cup red or white onion, chopped
½    cup yellow bell pepper, diced ½ inch 
½    cup red bell pepper, diced ½ inch
1     tablespoon dried dill weed
1     teaspoon dried basil
1     teaspoon dried thyme
2     tablespoons dried parsley flakes
1     cup nonfat plain yogurt
1     tablespoon Dijon style mustard
2     ounces Blue cheese, crumbled 

METHOD

In a medium pot, cook the red potatoes until tender-soft, about 10 to 12 minutes. In a large bowl, add the celery, both onions, both peppers, dill, basil, thyme and parsley. Thoroughly mix and set aside.

When the potatoes are done, drain them and return them to the pot. Fill the pot with cold water and allow them to stand for a few minute and drain again. Set aside to cool. In a small bowl, mix the yogurt, mustard and blue cheese and stir to combine and break up the clumps of blue cheese.

When the potatoes have cooled, add them to the vegetables and mix thoroughly. Add the dressing and mix again. Serve immediately or cool in the refrigerator for 1 to 2 hours before serving. Will provide about 6 servings.