|Scallions||2 , chopped|
|Plain yogurt||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Teaspoon|
|Fresh parsley||2 Teapsoon, chopped|
Scrub potatoes thoroughly; do not peel.
Cook in salted water to cover 15 to 20 minutes, or until tender.
Combine chopped scallions, yogurt, and milk.
Add potatoes and toss lightly.
Top with parsley and serve hot.