Potato Salad with Yogurt Dill Dressing

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Average Rating: 4 | Rated By: 1 users

The beauty of this tasty potato salad is its simplicity, textures and zesty yogurt dill flavours. This is a low-fat version of cold potato salad

Ingredients

  • 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 lemon juice
  • ¼ cup (60 mL) full fat plain organic Greek yogurt
  • ¼ cup (60 mL) chopped organic fresh dill
  • 1 tsp (5 mL) gluten-free mustard
  • Sea salt and gluten-free, ground black pepper to taste
  • Instructions

  • 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. Peel and slice to ¼ inch thick circles
  • 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
  • Place everything in a large bowl and gently toss together. Cover and refrigerate for 4 hours or overnight.
  • Gently stir just before serving


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