Ingredients
Potatoes
- 1 1/2 pounds golden potatoes, cut into 1/2-inch cubes
Dressing
- 1/2 cup Greek yogurt
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 1 tablespoon grainy mustard
- 1/2 lemon, juiced
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Steam Potatoes: Place the cubed golden potatoes in a steamer basket over boiling water on the stovetop. Cover and steam for 15-20 minutes or until the potatoes are fork-tender but not mushy to avoid overcooking.
- Cool Potatoes: Remove the potatoes from the steamer and let them cool to room temperature to prevent the dressing from becoming watery.
- Prepare Dressing and Combine: In a large bowl, mix together the Greek yogurt, grainy mustard, lemon juice, and onion powder. Add the cooled potatoes and toss gently to coat them evenly. Season with salt and pepper to taste.
- Add Fresh Dill: Carefully fold the chopped fresh dill into the potato mixture to distribute the herb flavor without breaking the potatoes.
- Serve: Serve the potato salad chilled or at room temperature. Garnish with additional fresh dill before serving for a burst of color and flavor.
Notes
- Do not overcook the potatoes to prevent them from becoming mushy in the salad.
- Allow the potatoes to cool completely before mixing with the yogurt dressing to maintain texture.
- Fresh dill adds the best flavor, but dried dill can be used in a pinch.
- This salad can be made a few hours ahead and refrigerated to enhance flavors.
- Use golden potatoes for a creamy texture; red or Yukon Gold potatoes work well too.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
