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Healthy Potato and Dill Salad


Who doesn't love a good potato salad? This side salad has always been a favorite to have with BBQ chicken/Tikka! The best thing is that there is not one drop of Mayo to be found, but instead, our NWY plain protein-rich GY has been used to make the dressing!


  • 8 medium Potatoes, cut into 2 inch chunks (or 1.5kg baby potatoes if you can find them)

  • 1 cup plain Greek yogurt

  • 2 green onions, thinly sliced

  • 2½ tablespoon Dijon whole grain mustard

  • 1 tablespoon Dijon mustard

  • 1 small lemon squeezed

  • Salt and pepper, to taste

  • Handful of dill, chopped



DIRECTIONS


  1. Add potatoes and enough cold water to cover in a pot. Simmer on medium for about 20 minutes, until potatoes are fork-tender. Drain.

  2. Cool potatoes for 10 minutes in a single layer on a baking sheet.

  3. In a large bowl, combine NWY Greek yogurt, green onions, Dijon whole grain mustard, Dijon mustard, salt, pepper, and dill. Stir to mix well.

  4. Add the cooled potatoes to the yogurt mixture and toss until all potatoes are well-coated. Pop in the fridge until ready to serve.



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