Salads
RecipesIngredients
1 (16-ounce) container whole fat Greek yogurt
2 tablespoons whole grain mustard
Zest from 1 small lemon
2 tablespoons finely minced chives, divided
1 tablespoon finely chopped Italian parsley
1 tablespoon finely chopped dill
Kosher salt
Freshly ground black pepper
2 pounds mini (pee wee) yellow potatoes
Preparation
01In a large bowl, mix the yogurt, mustard, lemon zest, 1 tablespoon of the chives, parsley, dill and 1 teaspoon of salt until well combined.
02Adjust the seasoning with salt and pepper, to taste, and refrigerate until ready to use, allowing the flavors to meld.
03Rinse the potatoes well. Cut the larger potatoes in half and leave the smaller ones intact, then place them into a large saucepan.
04Add enough cold water to cover the potatoes by one inch, and season generously with salt.
05Place over high heat, bring to a boil, and cook until fork tender, for 10 to 15 minutes.
06Drain, rinse with cold water and let come to room temperature, about 30 minutes.
07Add the potatoes to the yogurt dressing and gently stir to combine.
08Transfer to a serving bowl and garnish with the remaining chives; serve immediately or refrigerator for up to 2 days, stir before serving.
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