Lemon Dill Potato Salad

Total Time: 30 minutes
Serves: 5

Ingredients

• 1 lb petite gourmet potatoes
• 2/3 cup celery, diced, 
• 3 eggs, hard-boiled
• 6-8 stalks fresh dill, finely chopped
• 1/2 cup fresh parsley, chopped
• 1 lemon, zested
• 1/4 cup lemon juice
• 2 tsp lemon pepper
• 1/4 cup light mayo
• 5.3 oz lemon Greek yogurt, substitute plain

Instructions

1. Heat 3 cups of water in a large sauce pot and bring to a boil. Use the water for both the eggs and the potatoes. 
2. Once the water is boiled, add 3 eggs. Boil for 7 minutes. Remove the eggs but leave the water boiling. Run the eggs under cool water or dunk them in an ice bath to quickly cool them and then peel off the shell. 
3. Add the potatoes to the already boiling water. Boil for 10-15 minutes. 
4. While the potatoes are boiling, prepare the rest of the salad ingredients. Finely chop celery, hard-boiled eggs, and herbs. 
5. After the potatoes are cooked, drain the water and slice each potato in quarters
6. In a large mixing bowl, use a rubber spatula to mix together lemon yogurt, mayo, lemon juice, lemon pepper, fresh dill, and parsley. 
7. Add in diced potatoes, celery, and eggs. Stir until all of the ingredients are coated in the yogurt dressing mixture. Season to taste and adjust any measurements as needed!

Tips:

You can also use avocado oil mayo, or simply ditch the mayo and increase Greek yogurt to reduce saturated fats.

Why We Love This Recipe:

1. Lower in Saturated Fats:

This recipe is a friendly twist on traditional potato salad, typically made with more mayonnaise. This recipe adds in the Greek yogurt, reducing the amount of mayo used. This reduces the saturated fat content, which is typically higher in traditional potato salad recipes.

2. Fiber: 

The potatoes with their skin provide dietary fiber, which supports digestive health and promotes satiety.

Recipe from: https://apaigeofpositivity.com/healthy-lemon-dill-potato-salad/