Healthy Potato Salad

Add the potatoes to a pot, cover with water and bring to a boil. Boil until tender but not over cooked, or for about 15-20 minutes.
Drain and allow to cool to room temperature.
Meanwhile prepare the dressing by whisking the mayo, yogurt, dijon mustard, salt and pepper and dill until smooth. Adjust seasoning to taste.
Fold in the chopped capers and diced celery.
Dice the cooked and cooled potatoes, place into a mixing bowl along with the sliced green onion (reserving some to sprinkle on top).
Mix through ¾ of the dressing. Cover the potato salad and refrigerate for 2 hours to chill completely, gently stir once while chilling.
Just before serving stir through remaining dressing and top with reserved sliced green onion.