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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
- 1 1/2 pounds small red new potatoes, quartered
- 1 celery stalk
- 2 radishes
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons plain Greek yogurt
- 2 tablespoons fresh-squeezed lemon juice
- 1/4 teaspoon Dijon mustard
- 1 tablespoon fresh minced chives
- 1 tablespoon fresh minced baby dill
- Ground pepper, to taste
- 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.
- Meanwhile, finely dice the celery and radishes, either by hand or in a food processor.
- 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.
- tir into the bowl of potatoes, then cover and refrigerate to let flavors meld until ready to serve
- This recipe was entered in the contest for Your Best Recipe for the Shore