1 or 2 lbs Fingerling potatoes (or 6 to 8 medium russet potatoes)

1 bunch green onions or 1 medium sweet yellow onion

Chopped walnuts

Plain creamy  yogurt

Light mayonnaise

Boil potatoes until cooked but not mushy.  Drain and cool to room temperature.  Blend mayo and yogurt together to taste.  When potatoes are cool, mix in the onion and walnuts and stir in mayo and yogurt mixture unitl well coated.  Chill 30 minutes.