Dill and Red Onion Potato Salad
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.
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
Instructions
- 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.
- Chill for at least 2 hours or overnight. Serve.
Nutrition
Calories: 179kcalCarbohydrates: 16gProtein: 5gFat: 11gSaturated Fat: 2gTrans Fat: 1gCholesterol: 7mgSodium: 338mgPotassium: 490mgFiber: 2gSugar: 3gVitamin A: 382IUVitamin C: 13mgCalcium: 51mgIron: 1mg
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