Dill Pickle Greek Yogurt Potato Salad
Baby potatoes are combined with sour dill pickles, bold red onions, and sweet celery and then tossed together with a lemony, dill yogurt dressing!
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Cooking tools:
- Pot
- Stove
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
- Fork
- Refrigerator
- Spoon
Ingredients
- 2 lbs baby potatoes, quartered (I used red and yellow types)
- 2 cups (4 small stalks) celery, diced
- 1 cup dill pickles, diced
- ¼ cup red onions, diced*
- 1 ½ cup plain Greek Yogurt (prefer 0% fat)
- ½ cup fresh dill, coarsely chopped
- 1-2 tbsp, lemon juice
- 1 tbsp dijon mustard
- Salt
- pepper
- Optional: 2 garlic cloves, finely minced
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