Recipe
Total: 30 min
Prep: 10 min
Cook: 20 min
Yields: 4 servings
Level: Easy
Ingredients
1 lb Yukon gold potatoes
1 tablespoon olive oil
2 teaspoons Himalayan Pink salt
1 teaspoon black pepper
ΒΌ teaspoon crushed red pepper flakes
2 celery stalks, chopped
1/4 red opinion, chopped
2 green onions, chopped
1/4 cup fresh dill, minced
For the dressing
1 cup non fat Greek yogurt
2 teaspoons Dijon mastered
1 tablespoon lemon zest
2 tablespoons lemon juice
Directions
Peel the potatoes, cut into 1 inch chunks, place them in a saucepan, cover with cold water, and cook for 20 minutes, or until they are fork tender. Drain the potatoes and transfer into a mixing bowl. While the potatoes are still hot add the olive oil, salt, peppers and set aside to cool. Add the celery, red onion, green onions and dill to cooled potatoes.
In a separate bowl add the Greek yogurt, Dijon mastered, lemon zest, lemon juice and mix well. Pour the dressing over the potato mixture. Toss gently to coat. Taste the salad to add more salt and pepper if needed. Serve cold or at room temperature and enjoy!