3-4 tbsp walnuts, halved and toasted (instructions on toasting below)
¼ cup chopped red onions
Instructions
Boil the potatoes till tender when pierced with a sharp knife; set aside to cool
Preheat oven to 425 F. On a baking tray, line the walnuts and bake at 425F for 8-10 minutes.
In a bowl, mix the hung yogurt, mayo, vinegar, mustard, garlic powder, parsley, salt and pepper.
Once the potatoes have cooled, peel and chop them into quarters. Add to the yogurt-mayo mixture. Add in the chopped onions and walnuts. Mix well. Refrigerate for an hour to let all the flavors meld.
Recipe by The Novice Housewife at https://novicehousewife.com/2012/10/08/october-recipe-swap/