This tangy version of an American classic will be a welcome addition to any picnic or barbecue.

Serves 6 to 8.

3 pounds new potatoes, quartered or halved
¼ cup low- or full-fat plain yogurt
¼ cup mayonnaise
¼ cup Dijon mustard
¼ cup sour cream
3 to 4 celery stalks, julienned
3 to 4 carrots, julienned
4 scallions, chopped
1 cup finely chopped fresh Italian flat-leaf parsley leaves
Kosher salt and black pepper to taste

1. Place the potatoes in a large stockpot and cover with water. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and transfer to a large bowl to cool to room temperature.

2. While the potatoes are cooling, place the yogurt, mayonnaise, mustard, and sour cream in a small bowl and mix well.

3. When the potatoes have cooled, add the yogurt mixture and the celery, carrots, scallions, and parsley, and gently mix. Season with salt and pepper. Serve immediately, or cover and refrigerate up to overnight.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)