Replacing mayonnaise with yogurt in potato salad makes for a lighter, healthier dish. The tang of Ruffwing’s plain yogurt really adds to the flavor of this dish.
Makes 4-6 servingsIngredients
- 2 pounds red-skinned potatoes, washed and chopped into bite-sized pieces
- 2 ribs celery, chopped
- 1/2 medium red onion, diced
- 1 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 2 teaspoons dill
- 1 teaspoon ground pepper
- 1/2 teaspoon ground celery seed
Directions
Bring a large pot of salted water to boil. Add potatoes. Cook until tender but slightly firm, not mushy. About 15 minutes. While the potatoes cook, combine Dijon mustard, dill, celery seed, salt and pepper to the yogurt. Drain cooked potatoes and place in a large bowl. Add celery and onion. Spoon yogurt dressing over the potato mixture. Serve chilled.
Photo by Allison McAdams