Put sliced potatoes into a large pot and cover with cool water. Place on stove and bring to a boil. Boil for about 10-15 minutes (until fork tender.) Drain cooked potatoes.
Whisk together dressing ingredients (yogurt, mustard, vinegar, sugar, salt, pepper, onion powder, and dill)
Gently stir together warm potatoes with dressing ingredients.
Cover, then put into the refrigerator for a couple of hours to cool and to allow the potatoes to soak up the dressing.
Notes
This potato salad has to be kept refrigerated. Place in covered container into the refrigerator and it will keep for up to 3 days. Do not freeze.
Fresh dill can be replaced with your favorite herb of choice.
Any other variety of potato can be substituted for the little potatoes.