Ingredients

The following ingredients have 4 Servings
  • 1 pound golden Yukon potatoes
  • 1/3 cup non-fat Greek yogurt
  • 1/3 cup celery (finely diced)
  • ¼ cup white onion (finely diced)
  • 1/4 cup mayonnaise
  • 2 tablespoons sweet relish
  • 1 tablespoon parsley (fresh, chopped)
  • 1 tablespoon chives (fresh, chopped plus extra for garnish)
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon dill (dry, or 1 tablespoon fresh)
  • 1/2 teaspoon pink salt
  • 1/2 teaspoon black pepper

Instruction

  • In a medium pot on the stove boil water and add a dash of salt. Wash the potatoes well, removing any dirt, and dice them into 1/2-inch to 1-inch cubes. The smaller the better. Add the potatoes to the boiling water and boil for 7-10 minutes or until soft, making sure not to over boil them. In the meantime chop the vegetables and prepare them while the potatoes are boiling.
  • When the potatoes are done, using a colander, strain them from the water and let the potatoes cool slightly for 5 minutes.
  • Transfer the potatoes a large bowl and add the yogurt, celery, onion, mayonnaise, relish, parsley, chives, mustard, dill, salt, and pepper. Mix to combine and using a potato masher, gently mash a few of them to make the dish "creamier". Careful not to mash them too much as we are not turning them into mashed potatoes. Just a few and mix to combine again.
  • Serve right away or chill before serving for up to 1 day.