Description
A creamy and delicious potato salad made without mayonnaise, perfect for summer picnics and barbecues.
Ingredients
Scale
- 2 pounds of potatoes, diced
- 1/2 cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- 1/4 cup chopped red onion
- 1/4 cup diced celery
- 1/4 cup chopped pickles
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Boil the diced potatoes in salted water until tender, about 15-20 minutes.
- Drain and let the potatoes cool.
- In a large bowl, mix Greek yogurt, Dijon mustard, salt, and pepper.
- Add the cooled potatoes, red onion, celery, pickles, and dill to the bowl.
- Gently fold everything together until the potatoes are well coated.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- This salad can be made a day in advance for better flavor.
- Feel free to customize with other vegetables or herbs.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg