Karina Sharma
Red potatoes, Greek yogurt, olive oil, lemon, Dijon mustard, salt, pepper, and fresh herbs (parsley, chives, dill) and celery , mayonnaise, cream.
Place potatoes in a large pot and cover with water by about 1-inch. Bring to a boil over medium-high heat and season with salt to taste.
In a bowl, combine Greek yogurt, olive oil, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk until smooth.
dd cooled potatoes to the large bowl with the dressing, add celery and dill pickles. Toss mixture to evenly coat.
Perfect as a side dish or light main
Your vibrant and flavorful red potato salad is ready to enjoy.