Regnbågspotatissallad

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1. 1
   Place potatoes in a large pot of salted water and bring to a boil. Boil for 10-15 minutes, or until fork tender. Drain and set aside to cool.
2. 2
   Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, 1 teaspoon dill, pinch of salt and pepper. Set aside.
3. 3
   When potatoes are cool enough to handle, set aside half. Peel the other half by gently pinching the skin and pulling it away. Place peeled potatoes in a medium bowl and mash with a potato masher. Dice the remaining potatoes into 1-inch cubes and add to the bowl with the mashed potatoes.
4. 4
   Add pickle, celery, 1/4 teaspoon salt, pepper, and all but 1 tablespoon of the green onion. Add the yogurt mixture and pickle juice to the potatoes and toss gently to evenly coat. Garnish with remaining dill and green onion.