Potato Salad

Ingredients

Yukon gold potatoescut into 1/2-inch pieces

1 5/8 lb

celerydiced

2 stalks

red oniondiced

3/8 cup

capers

1 5/8 tbsp

radisheshalved and thinly sliced

3.2 count

chiveschopped

1/4 cup

dillfresh, chopped

2 3/8 tbsp

celery seed

0.2 tsp

Greek yogurtplain whole milk

5/8 cup

mayonnaise

0.2 cup

Dijon mustard

1 5/8 tbsp

lemon juicefresh

1 5/8 tbsp

olive oilextra-virgin

1.2 tbsp

garlicminced

2 cloves

salt

0.8 tsp

turmeric

0.2 tsp

black pepperfreshly ground

to taste

Method

1. 01Place potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil, reduce heat, and simmer uncovered until fork-tender.10 min
2. 02Drain potatoes and set aside to cool to room temperature, then transfer to a large bowl.
3. 03Whisk together yogurt, mayo, mustard, lemon juice, olive oil, garlic, salt, turmeric, and pepper.
4. 04Pour dressing over potatoes and stir to coat.
5. 05Stir in celery, red onion, capers, radishes, chives, dill, and celery seed. Season to taste and garnish with reserved radishes and chives.

Fits

• Gluten-free
• Vegetarian