Ingredients:

• 1 pound  Idaho® Russet Potatoes, scrubbed and peeled, medium dice
• 1 cup plain Greek yogurt
• 1 cup fresh parsley, roughly chopped
• salt and pepper to taste  

Directions:

1. fill a 5-quart stock pot  with water to the half-way point.  Boil over medium heat.
2. Add potatoes and cook for 15 minutes or until potatoes are fork tender. Drain and set aside to cool.
3. For sauce: Combine yogurt, parsley, salt and pepper in a blender container and blend until smooth.
4. To serve:  Place potatoes in a serving dish and top with parsley/yogurt sauce.