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Our Greek Yogurt Dill Little Potato Salad is perfect for spring. Replace the mayo with this lightened-up dill and yogurt dressing for a potato salad that’s ideal for picnics or as a barbecue side-dish.
Ingredients
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Preparation
Slice Little Potatoes in half.
Put sliced potatoes into a large pot and cover with cool water. Place on stove and bring to a boil. Boil for about 10 to 15 minutes, until fork tender. Drain cooked potatoes.
Whisk together yogurt, mustard, vinegar, sugar, salt, pepper, onion powder, and dill for the dressing.
Gently stir together warm potatoes with dressing ingredients.
Cover, then put into the refrigerator for a couple of hours to cool and to allow the potatoes to soak up the dressing. Keep refrigerated until ready to eat.