Healthy Potato Salad

0 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. 
1 Drain and allow to cool to room temperature.
2 Meanwhile prepare the dressing by whisking the mayo, yogurt, dijon mustard, salt and pepper and dill until smooth. Adjust seasoning to taste.
3 Fold in the chopped capers and diced celery.
4 Dice the cooked and cooled potatoes, place into a mixing bowl along with the sliced green onion (reserving some to sprinkle on top).
5 Mix through ¾ of the dressing. Cover the potato salad and refrigerate for 2 hours to chill completely, gently stir once while chilling.
6 Just before serving stir through remaining dressing and top with reserved sliced green onion.