Potato Salad With Greek Yogurt And Dijon Mustard
Potato Salad With Greek Yogurt And Dijon Mustard – Its just as creamy savory and tangy but it has a lighter dressing no hard boiled eggs and plenty of veggies tossed in for crunch. Mix the yogurt with the mustard cayenne capers anchovies or. Drain and let cool. Directions While the potatoes are boiling in a medium bowl whisk together the yoghurt vinegar lemon juice oil capers garlic and Dijon mustard until smooth and creamy and season with salt and pepper and set aside In a large bowl add all the onions parsley and dill Then add the potatoes and toss gently.
While the potatoes cool off in a small bowl mix the remaining ingredients.
Potato salad with greek yogurt and dijon mustard. Need an appetizer snack or dish to take to a gathering. I use full fat yogurt and I add olive oil to the yogurt mix which makes the sauce a little richer and less inclined to just disappear into the potatoes. 1 cup plain greek yogurt we used Fage 0 fat.
1 tablespoon apple cider vinegar. 2 tablespoons yellow mustard. Drain cooked potatoes.
Whisk together dressing ingredients yogurt mustard vinegar sugar salt pepper onion powder and dill Gently stir together warm potatoes with dressing. Cool potatoes for 10 minutes in a single layer on a baking sheet. Store potato salad in the fridge until youre ready to serve.
Regardless of the occasion or reasoning healthy potato salad is the dish to make. Separately peel and cut the hard. In a bowl combine the.
Over the last few summers its become a new favorite on our picnic table. And the dressing Its creamy tangy and bright made with. Otherwise its fairly classic a mix of spring onions and.
Boil the quartered potatoes until tender about 15-20 minutes. Drain the potatoes set aside to cool to room temperature then transfer to a large bowl. The amount of dill like the salt and pepper is really a matter of personal preference add as much or as little as youd like until it tastes right.