Author Notes
This is a perfect recipe for the beach, as the Greek Yogurt base for the salad is much safer to leave out for a picnic than a mayonnaise-based dressing. Radishes give it a nice tang along with the lemon that is tempered with Greek yogurt, dill, and chives. Double or triple this recipe for gatherings/picnics larger than four. —anotherfoodieblogger
Ingredients
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1 1/2
pounds small red new potatoes, quartered
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1
celery stalk
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2
radishes
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2
tablespoons extra-virgin olive oil
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3
tablespoons plain Greek yogurt
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2
tablespoons fresh-squeezed lemon juice
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1/4 teaspoon
Dijon mustard
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1 tablespoon
fresh minced chives
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1 tablespoon
fresh minced baby dill
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Ground pepper, to taste
Directions
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Boil quartered potatoes for about 10 minutes. You don't want them too soft. Remove the potatoes from heat, drain, and rinse in cold water. Add to a bowl, cover, and refrigerate until ready to make the salad.
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Meanwhile, finely dice the celery and radishes, either by hand or in a food processor.
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In a small bowl, whisk together the oil, yogurt, lemon juice, Dijon mustard, minced chives, minced dill, and ground black pepper, to taste. Take a taste to see if it needs more of any one flavor.
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tir into the bowl of potatoes, then cover and refrigerate to let flavors meld until ready to serve
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