Creamy Pierogy Potato Salad

Creamy Pierogy Potato Salad

Ingredients

  • 1 (2.86 pound) bag Mini Classic Cheddar or your favorite variety of Mrs. T's® Pierogies
  • 2½ ounces sliced celery
  • 2½ ounces diced green bell pepper
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh tarragon or 2 teaspoons dried tarragon
  • 1 tablespoon chopped red onion
  • 1 teaspoon lemon juice
  • 4 ounces mayonnaise
  • 4 ounces plain low-fat yogurt
  • Salt and pepper to taste

Directions

  • Place pierogies in boiling water for 3 to 5 minutes; chill with cold water and drain.
  • Combine yogurt, mayonnaise, tarragon, lemon juice, mustard, salt and pepper in a large bowl.
  • Gently stir in pierogies, bell pepper, celery and red onion.
  • Cover and chill before serving.