Name: Potato Salad
Total time: 25 min
Yield: 5 servings
Ingredients: 2 lb Yukon gold potatoes, cut into 1/2-inch pieces; 2 stalks celery, diced; 1/2 cup red onion, diced; 2 tbsp capers; 4 count radishes, halved and thinly sliced; 1/3 cup chives, chopped; 3 tbsp dill, fresh, chopped; 1/4 tsp celery seed; 3/4 cup Greek yogurt, plain whole milk; 1/4 cup mayonnaise; 2 tbsp Dijon mustard; 2 tbsp lemon juice, fresh; 1 1/2 tbsp olive oil, extra-virgin; 3 cloves garlic, minced; 1 tsp salt; 1/4 tsp turmeric; to taste black pepper, freshly ground

Estimate, per serving

Cal: 280
Protein: 8.5g
Carbs: 32g
Fat: 13g
Sodium: 520mg
Fiber: 3.5g

Ingredients

Yukon gold potatoescut into 1/2-inch pieces: 4.8 lb
celerydiced: 5 stalks
red oniondiced: 1.2 cup
capers: 4.8 tbsp
radisheshalved and thinly sliced: 9 5/8 count
chiveschopped: 0.79 cup
dillfresh, chopped: 7.2 tbsp
celery seed: 5/8 tsp
Greek yogurtplain whole milk: 1.8 cup1.8 cup
mayonnaise: 5/8 cup5/8 cup
Dijon mustard: 4.8 tbsp
lemon juicefresh: 4.8 tbsp
olive oilextra-virgin: 3 5/8 tbsp
garlicminced: 7 cloves
salt: 2 3/8 tsp
turmeric: 5/8 tsp
black pepperfreshly ground: to taste

Method

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
02Drain potatoes and set aside to cool to room temperature, then transfer to a large bowl.
03Whisk together yogurt, mayo, mustard, lemon juice, olive oil, garlic, salt, turmeric, and pepper.
04Pour dressing over potatoes and stir to coat.
05Stir in celery, red onion, capers, radishes, chives, dill, and celery seed. Season to taste and garnish with reserved radishes and chives.

Fits

Gluten-free
Vegetarian