POTATO SALAD WITH RED SKIN POTATOES

bowl of potato salad with creamy dressing, green onions and celery

POTATO SALAD WITH RED SKIN POTATOES

Indulge in a creamy dill potato salad bursting with flavours from baby red potatoes, Greek yogurt, light mayo, and fresh dill. Perfectly balanced and refreshing, this Potato Salad with Red Skin Potatoes is the ultimate side dish for picnics and barbecues!

Prep Time 15

Cook Time 15

Chill Time 2

Total Time 2 30

Servings Servings

Ingredients

2 pounds Baby Red Skin Potatoes
2 tbsp Red Wine Vinegar
¼ cup Plain Greek Yogurt
2 tbsp Mayonnaise
2 Celery Stalks finely chopped
½ White Onion finely diced
2 Green Onions thinly sliced
1 tbsp Dijon Mustard
2 tbsp Extra Virgin Olive Oil
2 tbsp Fresh Dill chopped
Salt and Pepper to taste

Instructions

Wash the baby red skin potatoes thoroughly. If they are large, you can cut them into halves or quarters for bite-sized pieces.
In a large pot, cover the potatoes with cold water and add a pinch of salt. Bring the water to a boil, then reduce the heat to medium-low and let the potatoes simmer until they are fork-tender, about 10-15 minutes.
In a small bowl, add the vinegar, Greek yogurt, mayonnaise, mustard, olive oil, and chopped fresh dill.
Whisk until well combined. Season with salt and pepper to taste.
Once the potatoes are cooked, drain them well and transfer them to a large mixing bowl. Let them cool slightly. While still warm, gently toss them with the chopped celery, white onion, and green onions.
Pour the prepared dressing over the warm potato mixture and gently toss until all the potatoes are evenly coated with the dressing. Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1-2 hours to allow the flavours to meld together. Before serving, taste and adjust the seasoning if necessary with more salt and pepper. Garnish with additional fresh dill and green onions if desired. Serve chilled.

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