Tender red potatoes tossed in a creamy dressing with as much dill as your heart desires! This is a simple and fail-proof potato salad recipe that's the perfect side dish for your next picnic.
2 ½pounds(1134g)red potatoesskin-on, 3/4 inch dice
1cup(200g)plain Greek yogurt
2green onionsthinly sliced
3 ½tablespoonDijon whole grain mustard
1tablespoonDijon mustard
Splash of dill pickle juice
Salt and pepperto taste
Handful of dillchopped
Instructions
Add potatoes and enough cold water to cover in a stockpot. Simmer on medium about 20 minutes (do NOT boil), until potatoes are fork-tender. Drain.
Cool potatoes for 10 minutes in a single layer on a baking sheet.
In a large bowl, combine Greek yogurt, green onions, Dijon whole grain mustard, Dijon mustard, dill pickle juice, salt, pepper, and dill. Stir to mix well.
Add the cooled potatoes to the yogurt mixture and toss until all potatoes are well-coated. Pop in the fridge until ready to serve.