Italian Mini Potato Salad Cups

Prep time; 15 minutes

Cook time: 10 to 12 minutes

Chill time: several hours

4 large Yukon gold potatoes (1 3/4 to 2 lbs.)

3/4 cup Chobani Plain Greek Yogurt*

2 tablespoons grated Parmesan cheese

2 tablespoons finely diced red bell pepper

2 tablespoons thinly sliced green onion tops

1/2 teaspoon dried Italian herb seasoning

1/2 teaspoon garlic salt

8 slices Columbus Salami, halved and cut into very thin strip (any variety), plus      

    additional for garnish

Pierce potatoes and place on a microwave-safe plate. Microwave on HIGH for 10 to 12 minutes or until tender. Let cool, then cut in half. Scoop out the potato leaving a 1/4-inch shell in the skin. Place potato flesh in a medium bowl and cut into cubes. Lightly fold in remaining ingredients. Spoon into potato skin shells; cover and chill for at least 1 hour for flavors to blend. (May be prepared 1 day ahead.) Garnish with additional salami if desired. Makes 8 servings.

*Greek yogurt can be a bit dry as a dressing. Choosing a higher fat yogurt will help keep these salad cups moist.