Potato Salad

Ingredients

Yukon gold potatoes cut into 1/2-inch pieces

1 5/8 lb

celery diced

2 stalks

red onion diced

3/8 cup

capers

1 5/8 tbsp

radishes halved and thinly sliced

3.2 count

chives chopped

1/4 cup

dill fresh, chopped

2 3/8 tbsp

celery seed

0.2 tsp

Greek yogurt plain whole milk

5/8 cup

mayonnaise

0.2 cup

Dijon mustard

1 5/8 tbsp

lemon juice fresh

1 5/8 tbsp

olive oil extra-virgin

1.2 tbsp

garlic minced

2 cloves

salt

0.8 tsp

turmeric

0.2 tsp

black pepper freshly ground

to taste

Method

1. 01Place potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil, reduce heat, and simmer uncovered until fork-tender.10 min
2. 02Drain potatoes and set aside to cool to room temperature, then transfer to a large bowl.
3. 03Whisk together yogurt, mayo, mustard, lemon juice, olive oil, garlic, salt, turmeric, and pepper.
4. 04Pour dressing over potatoes and stir to coat.
5. 05Stir in celery, red onion, capers, radishes, chives, dill, and celery seed. Season to taste and garnish with reserved radishes and chives.