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
pounds small red new potatoes, quartered
tablespoons extra-virgin olive oil
tablespoons plain Greek yogurt
tablespoons fresh-squeezed lemon juice
fresh minced chives
fresh minced baby dill
Ground pepper, to taste
In This Recipe
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