Ingredients
- 2 pounds red potatoes (new baby potatoes, cut into 1-inch chunks, peeled or unpeeled)
- 1/4 cup Greek yogurt (Plain)
- 1/3 cup mayonnaise
- 1/3 cup red onion, chopped (or more)
- 2 to 3 garlic cloves, minced
- 3 to 4 tablespoons fresh dill, minced
- 1 1/2 tablespoon white wine vinegar (or champagne vinegar)
- 1 tablespoon mustard (whole grain Dijon mustard, make sure it's whole grain!)
- 2 to 3 teaspoons granulated sugar
- 1 teaspoon salt (or more to taste, plus more for potato cooking water)
- Ground black pepper (to taste)
How to Make
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Step 1: PLEASE READ ABOUT POTATOES! You can use peeled or unpeeled potatoes in this salad. If you decide not to peel them, make sure you scrub them very well to get rid of any residual dirt. Boil 3 quarts of water with 2 tsp salt. Add the new potato chunks to the salted water and bring back to a boil. Simmer for about 10 minutes until they become fork tender. Keep a close eye on them to make sure they don't overcook. As soon as they are tender, drain the potatoes, return them to the warm pot so they will dry out, and let them return to room temperature.
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Step 2: TO MAKE THE DRESSING - In a bowl, whisk together Greek yogurt, mayonnaise, onion, garlic, fresh dill, vinegar, whole grain Dijon mustard, sugar, salt and pepper.
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Step 3: Place the cooled potato chunks in a salad bowl. Add dressing. Stir gently to combine until all potato pieces are evenly coated with the dressing. Taste and adjust seasoning as desired.
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Step 4: Chill salad in the refrigerator for at least 2 hours before you serve it. Serve cold.
We hope you enjoy this recipe!
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