Greek Yogurt New Potato Salad With Lemon, Dill, And Chives Recipe

Name: Greek Yogurt New Potato Salad With Lemon, Dill, And Chives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds small red new potatoes, quartered; 1 celery stalk; 2 radishes; 2 tablespoons extra-virgin olive oil; 3 tablespoons plain Greek yogurt; 2 tablespoons fresh-squeezed lemon juice; 1/4 teaspoon Dijon mustard; 1 tablespoon fresh minced chives; 1 tablespoon fresh minced baby dill; Ground pepper, to taste

Servings: persons

1 1/2 pounds small red new potatoes, quartered
1 celery stalk
2 radishes
2 tablespoons extra-virgin olive oil
3 tablespoons plain Greek yogurt
2 tablespoons fresh-squeezed lemon juice
1/4 teaspoon Dijon mustard
1 tablespoon fresh minced chives
1 tablespoon fresh minced baby dill
Ground pepper, to taste

1
Boil quartered potatoes for about 10 minutes. You don't want them too soft. Remove the potatoes from heat, drain, and rinse in cold water. Add to a bowl, cover, and refrigerate until ready to make the salad.
2
Meanwhile, finely dice the celery and radishes, either by hand or in a food processor.
3
In a small bowl, whisk together the oil, yogurt, lemon juice, Dijon mustard, minced chives, minced dill, and ground black pepper, to taste. Take a taste to see if it needs more of any one flavor.
4
tir into the bowl of potatoes, then cover and refrigerate to let flavors meld until ready to serve

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds small red new potatoes, quartered, 1 celery stalk, 2 radishes, 2 tablespoons extra-virgin olive oil, and more.

Yes, Greek Yogurt New Potato Salad With Lemon, Dill, And Chives falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Yogurt New Potato Salad With Lemon, Dill, And Chives

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