Description
A creamy, healthy twist on classic potato salad using Greek yogurt.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes
- 1 cup plain Greek yogurt
- 1/4 cup fresh dill, chopped
- Juice of 1 lemon
- 1/2 cup red onion, diced
- 1/2 cup celery, chopped
- Salt & pepper to taste
Instructions
- Rinse and chop the Yukon Gold potatoes into uniform chunks.
- Boil potatoes in salted water until fork-tender (15-20 minutes). Drain and cool completely.
- In a bowl, mix Greek yogurt, lemon juice, dill, salt, and pepper until smooth.
- Gently fold cooled potatoes, red onion, and celery into the yogurt mixture.
- Chill in the fridge for at least an hour before serving.
Notes
- Ensure potatoes are cooled completely for better texture.
- Can substitute dill with parsley if desired.
- Feel free to add other vegetables like bell peppers or carrots for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg