Anti-Inflammatory Lemon Dill Potato Salad

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Anti-Inflammatory Lemon Dill Potato Salad

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer, lunch, Side Dish, Summer Salad

Equipment

  • medium saucepan
  • Strainer
  • mixing bowl
  • whisk
  • Zester & Juicer
  • Measuring cups

Ingredients
  

  • 1 LB Baby Potatoes Halved, try purple or red-skinned potatoes for extra antioxidants
  • 1/4 Cup Greek Yogurt
  • 1 Tbsp Stone-Ground Mustard
  • 1 Lemon Juice and zest
  • 1/4 cup Fresh Dill Finely chopped
  • 2 Greens Onion Sliced
  • 1 Celery Stalk Diced
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 Tsp Tumeric Powder
  • Pinch Black Pepper
  • Sea Salt to taste

Instructions
 

  • Boil the potatoes until fork-tender, about 12-15 minutes. Drain and let cool slightly.
  • In a large bowl, whisk together yogurt, mustard, lemon juice, zest, dill, olive oil, turmeric, black pepper, and sea salt until creamy and vibrant yellow.
  • Add potatoes, green onions, and celery to the bowl. Toss until all the potatoes are coated in the creamy dressing.
  • Chill for at least 15 minutes to allow the flavors to meld.
  • Before serving, garnish with a bit more fresh dill and a drizzle of olive oil for that Mediterranean glow.
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