Ingredients
Units
Scale
- 2 lbs. unpeeled redskin potatoes
- 1 c. plain low-fat yogurt (Greek or regular)
- 2 T. mayonnaise
- 1 T. cider vinegar
- 1 T. Dijon mustard
- 3 green onions, chopped
- 2 ribs celery, diced
- 1 1/2 T. chopped fresh dill
- 1 T. chopped fresh parsley
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
Instructions
- Scrub and remove any bad spots from potatoes. Leave skins on. Steam or boil whole potatoes until fork-tender in centers. Cool. Chop into 3/4″-1″ chunks. Set aside. In a large bowl, combine remaining ingredients, stirring until mixed. Add potatoes and stir to combine. Cover and chill at least 4 hours (best if chilled overnight). After the chill time, if creamier consistency is desired, you may stir in a few tablespoons milk or more yogurt, 1 tablespoon at a time. For garnigh, sprinkle with additional chopped dill, parsley and green onions, if desired.
Keywords: potato salad, salads, side dishes