Potato Salad with Yogurt Dill Dressing

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Average Rating: 5 | Rated By: 6 users

The beauty of this tasty potato salad is its simplicity, textures and zesty yogurt dill flavours. I have added sweet peas, carrots and celery making this potato salad exceptionally delicious

Ingredients

  • 1 lb. nugget potatoes, with skin (preferably organic)
  • 2 cups diced carrots
  • 1 cup frozen or fresh peas
  • 2 celery stalks, thinly sliced
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. Apple cider vinegar
  • 1/2 cup full fat plain thick Greek yogurt
  • ¼ cup chopped fresh dill
  • 1 Tbsp. GF mustard
  • Sea salt and gluten-free, ground black pepper to taste
  • Instructions

  • Place potatoes in a large pot of salted water. Bring to boil and cook for 12 - 15 minutes or until potatoes are tender. Drain and cool. After they have cooled cut into bite size pieces
  • In a small pot cook carrots and peas for 5 - 7 minutes, until tender. Drain and cool
  • Whisk together olive oil, apple cider vinegar, yogurt, dill, mustard, salt and pepper
  • Place everything into a large bowl and gently toss together. Cover and refrigerate for 4 hours or overnight
  • Gently stir just before serving


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