Ingredients

The following ingredients have 4 Servings
  • 2 1/2 pounds red potatoes (skin-on, 3/4 inch dice)
  • 1 cup plain Greek yogurt
  • 2 green onions (thinly sliced)
  • 3 1/2 tablespoon Dijon whole grain mustard
  • 1 tablespoon Dijon mustard
  • Salt and pepper (to taste)
  • Handful of dill (chopped)

Instruction

  • 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, 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.