The perfect addition to your summer picnics or cook-outs. Baby gold potatoes tossed with dill, red onion, celery and chives plus a creamy dressing of yogurt, mayo, white wine vinegar, seasoned salt and black pepper.
Total time: PT155M
Keywords
Dill Potato Salad
Ingredients
24 ounces organic baby gold potatoes washed and scrubbed
1 head celery, thinly sliced
1 small organic red onion finely diced (or use 1/3 of a large red onion)
1/2-1 cup loosely packed dill fronds finely chopped (to taste (I prefer a full 1 cup))
0.75 ounce clamshell chives, thinly sliced
1 cup organic whole milk plain Greek yogurt
1/2 cup mayonnaise
2-4 tablespoons white wine vinegar, adjust depending on taste
3/4 teaspoon seasoned salt
1/4 teaspoon ground black pepper
Categories
Side Dish
Cuisine
American
Steps
Place baby gold potatoes in a large saucepan with enough water to cover them by about 1 inch. Bring water to a simmer over medium-high heat and simmer potatoes until fork tender. This should take +/-15-20 minutes.
While potatoes are cooking, combine celery, red onion, dill and chives in a large serving bowl.
In a small bowl, whisk together yogurt, mayo, vinegar, salt and pepper. Adjust dressing to taste. Pour over celery mixture.
Once potatoes are cool enough to handle, quarter potatoes (keep skin on) and place into the bowl with the celery and creamy dressing.
Toss gently to combine. Season again with salt and pepper, if needed.
