2 pounds of small red potatoes
1 - 5.3 ounce container of fat-free Greek yogurt
1/4 cup of low-fat sour cream
1 Tablespoon Dijon mustard
3 scallions thinly sliced to include 1/2 of the green top
2 teaspoons each of minced fresh dill and fresh thyme
1/4 teaspoon each garlic powder and celery salt
1/2 teaspoon celery seeds
3 ribs of celery diced
4 ounce jar of pimentos
14 ounce can artichoke heart quarters, drained and cut in half lengthwise
Place the whole potatoes in salted cold water, bring to a boil and cook for about 10 to15 minutes until tender. Immediately immerse in ice water to stop the cooking, drain, refrigerate for 2 hours. Cube/dice the potatoes with skins on and add the pimentos, celery and artichoke hearts. Gently mix all ingredients. Can be refrigerated overnight.
Meanwhile, in a mixing bowl, combine the yogurt, sour cream, mustard, scallions dill, thyme, garlic powder, celery salt, and celery seed. Mix well and cover. Refrigerate overnight.
In the morning combine all of the above in a large bowl to insure that the potatoes are thoroughly coated. Chill until ready to serve.