Fingerling Light Potato Salad
1 or 2 lbs Fingerling potatoes (or 6 to 8 medium russet potatoes)
1 bunch green onions or 1 medium sweet yellow onion
Plain creamy yogurt
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.