Baby Potato Salad with Creamy Yogurt Dressing 🥔🥗 | Easy & Healthy Side Dish

 Baby Potato Salad with Creamy Yogurt Dressing 🥔🥗 | Easy & Healthy Side Dish

Ingredients

2½ pounds baby potatoe
1 cup plain Greek yogurt
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped (optional)
¼ cup chopped basil
¼ cup chopped parsley
¼ cup chopped scallions
¼ cup chopped celery
Salt to tast

Directions

1. To prepare the potatoes, place them in a large pot and cover with water. Bring water to a boil, then reduce to low heat and simmer until potatoes are tender.

2. Drain potatoes well and set aside to cool. Cut potatoes into large chunks.

3. Meanwhile, prepare the dressing by combining the plain Greek yogurt, olive oil, apple cider vinegar, Dijon mustard, garlic (if using) and salt to taste in a small bowl. Whisk well.

4. Refrigerate for one hour before serving, or up to 3 days.