Potato Salad with Capers
Rinse the potatoes and cook for 25 minutes in boiling salted water. Drain the potatoes, rinse with cold water, and peel. Once cooled, halve and cut into slices.
Peel and chop the eggs. Drain the pickles, and finely dice.
For the dressing, mix the yogurt with the mayonnaise, 2 tablespoons of pickle liquid, and mustard. Season to taste with salt and pepper. Mix the potatoes, capers, pickles, eggs, and parsley. Fold in the dressing, adjust the seasoning, and serve.