Leave the skin on the potatoes and cut into 3/4 inch size chunks

Place chopped potatoes into medium sized sauce pot and cover with cold water to just cover the potatoes

Place over medium heat and allow to simmer until potatoes are fork tender, about 20 minutes

Drain potatoes and allow to cool completely

White potatoes are cooling, in a small mixing bowl, combine greek yogurt, dijon mustard, horseradish, green onions and dill.

Mix well and season with salt and pepper as needed

When potatoes are cooled, transfer to a serving dish

Add greek yogurt sauce and mix until fully combined

Garnish with additional green onion and fresh dill if desired

Chill until ready to serve