Ingredients:
1.5 pounds of baby potatoes (or red potatoes), halved or quartered
1/2 cup plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
2 tablespoons fresh chives or parsley, chopped
1/4 cup finely diced celery
1/4 cup finely diced red bell pepper
1/4 cup thinly sliced green onions (optional)
Instructions:
Cook the Potatoes:
Place the potatoes in a large pot and cover them with water. Add a pinch of salt.
Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10-15 minutes.
Drain and let them cool slightly.
Prepare the Dressing:
In a small bowl, whisk together the Greek yogurt, Dijon mustard, apple cider vinegar, olive oil, garlic powder, and onion powder.
Season with salt and pepper to taste.
Combine Ingredients:
In a large mixing bowl, combine the cooked potatoes, celery, red bell pepper, and green onions (if using).
Pour the dressing over the potato mixture and gently toss to coat everything evenly.
Garnish and Serve:
Sprinkle chopped chives or parsley over the top.
Serve immediately or chill in the refrigerator for at least an hour to let the flavors meld.
Enjoy your healthy potato salad!