Potato Salad with Yogurt Dill Dressing
Prep Time 15 Minutes
Cook Time 15 Minutes
The beauty of this salad is its simplicity, its wonderful textures and flavours giving this salad earthy taste sensation with a zesty twist. This salad is perfect for barbecues.
1 lb (450 gm) nugget potatoes, with skin (preferably organic)
1 cup (250 mL) diced organic carrots
1 cup (250 mL) frozen or fresh organic pea
1 gluten-free dill pickle diced
2 Tbsp (30 mL) cup extra virgin olive oil
2 Tbsp (30 mL) fresh organic lemon juice
¼ cup (60 mL) gluten-free full fat organic Greek yogurt
¼ cup (60 mL) chopped organic fresh dill
1 tsp (5 mL) gluten-free mustard
Sea salt and gluten-free, organic freshly ground black pepper to taste
Place potatoes in a large pot of water with a pinch of salt, bring to boil and cook for 15 minutes or until potatoes are tender. Drain the water and cool, and then peel and slice to ¼ inch thick pieces
While the potatoes are cooking, in a small pot add carrots and peas with water and cook for 10 minutes, drain and cool
Whisk together olive oil, lemon juice, yogurt, dill, mustard, salt and pepper
In a large bowl gently toss all the ingredients together, cover and refrigerate for 4 hours or even better overnight.
Gently stir just before serving
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