Red Potato Salad with Creamy Dill Dressing
Prep: 20 minutes plus chilling
Cook: 15 minutes • Serves: 10
3 pounds red new potatoes, cut into 1/4-inch pieces
1/2 cup Chobani® Plain Nonfat Greek Yogurt
1/2 cup olive oil mayonnaise
1/4 cup chopped fresh dill
3 tablespoons stone ground mustard
2 tablespoons apple cider vinegar
2 tablespoons finely chopped shallot
1/8teaspoon ground black peppe
1/2 cup Chobani® Plain Nonfat Greek Yogurt
1/2 cup olive oil mayonnaise
1/4 cup chopped fresh dill
3 tablespoons stone ground mustard
2 tablespoons apple cider vinegar
2 tablespoons finely chopped shallot
1/8teaspoon ground black peppe
1. In large saucepot, add potatoes and enough water to cover potatoes by about 2 inches; heat to a boil over high heat. Reduce heat to medium-low; simmer 15 minutes or until fork-tender. Drain potatoes; cool slightly and transfer to large bowl.
2. In small bowl, stir yogurt, mayonnaise, dill, mustard, vinegar, shallot and pepper. Makes 1-1/2 cups.
3. Add yogurt mixture to potatoes and toss; cover and refrigerate at least 1 hour. Makes about 8 cups.
Approximate nutritional values per serving (3/4 cup):
150 Calories, 5g Fat (1g Saturated), 5mg Cholesterol,
190mg Sodium, 22g Carbohydrates, 2g Fiber, 4g Protein