Start to finish: 1 hour (20 minutes active) Servings: 6 2 pounds red potatoes, cubed Salt 1 tablespoon white balsamic vinegar 5.3-ounce container fat-free plain Greek yogurt 1/4 cup low-fat sour cream 3 scallions, thinly sliced 1 tablespoon Dijon mustard 2 teaspoons minced fresh dill 2 teaspoons minced fresh thyme 1/4 teaspoon garlic powder Ground black pepper 4-ounce jar chopped pimentos 14-ounce can artichoke bottoms, drained 2 ribs celery, diced Place the potatoes in a large pot, then add enough cool water to cover by 1 inch. Add 1 teaspoon of salt, then bring to a boil and cook for 10 to 15 minutes, or until just tender when pierced with a fork. Drain the potatoes and spread out on a rimmed baking sheet.