The other day I made this lighter, healthier version of traditional potato salad that we liked so much I just had to share. It has a zesty dressing made primarily from Greek yogurt, Dijon mustard, lemon juice and white wine vinegar. There's lots of fragrant fresh dill and crunchy spring radishes too. It's a new favorite at our house and hope it will be at yours too!
Spring potato salad
- 1-1/2 lbs. baby new potatoes, washed and unpeeled (see note)
- 2 large radishes, thinly sliced and halved
- 1- 2 stalks celery, sliced
- 1/4 cup fresh dill, chopped
- 2 T. capers
NOTE: I used one bag of Melissa's Baby Dutch Yellow Potatoes. Cut the large ones in half.
Bring 2 inches of water to a boil in a pot lined with a steamer basket. Place potatoes in basket and steam tightly covered until fork tender, 20-30 minutes. Remove the potatoes, sprinkle with salt, and set aside to cool at room temperature. Add to a mixing bowl along with the celery, radishes, capers, and fresh dill. Make dressing.
- 1/2 cup Greek Yogurt (scant)
- 1 T. mayo ( I like Hellman's)
- 3 T. fresh lemon juice from about 1/2 large lemon
- 2 t. Dijon mustard
- 1 t. white wine vinegar
- salt and pepper to taste
Into a small bowl, mix together all ingredients. Add little by little to potato salad , tossing until lightly coated. Transfer to a serving bowl and serve at room temperature.
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