Ingredients

The following ingredients have 4 Servings
  • 2 pounds red new potatoes cut into 1-inch chunks (peeled or unpeeled)
  • 1/4 cup nonfat Greek yogurt
  • 1/4 cup mayonnaise or veganaise
  • 3 tablespoons chopped fresh dill (minced)
  • 1 1/2 tablespoons white wine vinegar or champagne vinegar
  • 1 tablespoon whole grain Dijon mustard (make sure it's whole grain!)
  • 2 1/2 teaspoons sugar
  • 1/2 teaspoon salt (or more to taste) (plus 2 tsp salt for potato cooking water)
  • 1/4 teaspoon black pepper (or more to taste)
  • Sprig of fresh dill to garnish (optional)

Instruction

  • You can use peeled or unpeeled potatoes in this salad. If you decide not to peel them, make sure you scrub them very well to get rid of any residual dirt. Boil 3 quarts of water with 2 tsp salt. Add the new potato chunks to the salted water and bring back to a boil. Simmer for about 10 minutes until they become fork tender. Keep a close eye on them to make sure they don't overcook. As soon as they are tender, drain the potatoes, return them to the warm pot so they will dry out, and let them return to room temperature.In a bowl, whisk together Greek yogurt, mayonnaise, fresh dill, vinegar, whole grain Dijon mustard, sugar, salt and pepper to make a dressing.
  • Place the cooled potato chunks in a salad bowl. Add dressing. Stir gently to combine until all potato pieces are evenly coated with the dressing. Taste and adjust seasoning as desired.
  • Chill salad in the refrigerator for at least 30 minutes. Serve cold.