Ingredients
Scale
2 lbs red potatoes (4 medium), peeled and cubed
1 small red onion
1 green bell pepper
2 celery stalks
3 tbsp olive oil
1/2 cup Greek yogurt
2 tbsp lemon juice
1 tsp Dijon mustard
1/4 cup chopped parsley
2 cloves garlic, minced
1 tsp salt
Black pepper, to taste
Instructions
Cut potatoes into 1-inch cubes
Boil in salted water (1/2 tsp) with 1 tbsp olive oil for 8-10 minutes
Drain and cool on a baking sheet
Slice vegetables
Whisk yogurt, lemon juice, mustard, garlic, and seasonings
Combine cooked potatoes, vegetables, and dressing
Chill before serving
Notes
Use vegan yogurt for dairy-free option
Add sliced almonds for crunch
Chill at least 1 hour
Best served within 2 days
- Prep Time: 15
- Cook Time: 10
- Category: recipes
- Method: Boiling with cold preparation
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 cups
- Calories: 140
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg