Potato Salad
- Add the potatoes to a large pot and fill with water to cover at least 2 inches above the potatoes. Season with salt.
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Cooking tools:
- Pot
- Stove
- Colander
- Mixing bowl
- Refrigerator
- Chef's knife
- Cutting board
- Fork
- Spoon
Ingredients
- 2 1/2 pounds red potatoes, chopped into bite sized pieces.
- 3/4 cup unsweetened coconut yogurt
- 1/4 cup pickle juice
- 1 tablespoon dijon mustard
- 1/2 cup chopped pickles
- 1/2 cup diced celery
- 1/4 cup chopped scallions
- 1/4 cup chopped dill
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