Lemon Potato Salad

1. 1

   1. Cover potatoes with salted cold water by 1 inch and bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 20 minutes. Drain potatoes in a colander.

2. 2

   2. When potatoes cool enough to handle, quarter them, then toss with lemon juice and salt in a large bowl.

3. 3

   3. Whisk together Greek yogurt, mayonnaise, dill, thyme and grated lemon peel in a bowl until blended. Whisk in additional salt (and pepper, if desired) to taste, then add to the potatoes and toss to coat. Serve warm or cool after refrigerating.

* Per serving · 4 servings · Values may vary.

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