Lemon and Dill Potato Salad

By á-2799

Ingredients

• 1 Kg small red potatoes
• 1 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tbsp Dijon mustard
• 1/2 c light mayo
• 1/2 c plain yogurt
• 1/4 tsp salt
• 2 celery stalks thinly sliced
• 1/2 c chopped fresh dill
• 4 green onions thinly sliced

Details

Servings 8

Preparation

Step 1

Boil potatoes about 14 min until fork tender. Drain and plunge into cold water until cool. Pat dry and cut into bite sized pieces.

Whisk lemon juice, zest and mustard, mayo, yogurt and salt in a large bow. Season with fresh pepper.

Stir in celery, dill and green onions. Add potatoes until mixed. Keeps well about 2 days.