Ingredients
2 pounds yellow potatoes (diced)
1 cup Greek yogurt (low-fat or vegan optional)
3 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
¼ cup finely chopped red onion
½ cup pickle relish (or diced celery)
1 teaspoon black mustard seeds
½ cup halved grapes (red or green)
2 tablespoons chopped fresh dill
Instructions
Bring salted water to a boil in a large pot. Add cubed potatoes and cook for 8-10 minutes until slightly firm. Drain and let cool to room temperature.
Whisk Greek yogurt, Dijon mustard, apple cider vinegar, chopped red onion, pickle relish, and black mustard seeds in a medium bowl. Season with salt and pepper to taste.
Add the cooled potatoes to the dressing and gently fold in the grapes and fresh dill. Cover and chill for at least 2 hours before serving, or up to 3 days for maximum flavor development.
Notes
Use red potatoes as a substitute for yellow. For less texture, replace relish with diced celery.
Dill can be substituted with parsley or chives for a different herbal note.
Grapes can also be replaced with dried craisins for a drier version.
Ensure the potatoes cool completely before adding the dressing to avoid softening.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Boiling and Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg