Cooked - Dill Pickle Greek Yogurt Potato Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Dill Pickle Greek Yogurt Potato Salad

6.0

2 lbs baby potatoes, quartered (I used red and yellow types)

2 cups (4 small stalks) celery, diced

1 cup dill pickles, diced

¼ cup red onions, diced*

1 ½ cup plain Greek Yogurt (prefer 0% fat)

½ cup fresh dill, coarsely chopped

2 tbsp, lemon juice

1 tbsp dijon mustard

Salt and pepper

Optional: 2 garlic cloves, finely minced

Place the quartered baby potatoes in salted cold water and bring the water to a boil over high heat. Reduce the heat to medium (so it is a gentle boil), and cook the potatoes until fork-tender, 10-15 minutes. Drain and set aside in a large bowl, letting it cool slightly.
Meanwhile, mix together the dressing ingredients before adding to the potatoes along with the pickles, celery, and red onions. Gently toss to combine, making sure the potatoes are evenly coated with the sauce.
Season with additional salt and pepper to taste. Top with additional fresh dill if you like. Cover and refrigerate for at least one hour prior to serving.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇺🇸American

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 111 weeks ago

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