Garlicky Lemon-Dill Potato Salad
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Garlicky Lemon-Dill Potato Salad

Note: I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.

Picnic season is upon us, and what better way to celebrate than to make a flavor-packed potato salad that’s actually good for you?

This potato salad uses one non-fat Greek yogurt cup from Stonyfield instead of mayonnaise as the base for the tangy, garlicky dressing.

Garlicky Lemon-Dill Potato Salad

I sometimes joke that I married into an Italian family so I’d have an excuse to use garlic more often. I took this over to my in-laws’ house this past weekend and asked if they thought it was too garlicky, and they got a nice hard laugh. They all loved it!

If you’re a little shy on the garlic-front, you could use just 1 or 2 cloves, but really, this salad is worth the bad breath ;).

Garlicky Lemon-Dill Potato Salad

 

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Garlicky Lemon-Dill Potato Salad

Garlicky Lemon-Dill Potato Salad

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Description

Greek yogurt instead of mayo makes this potato salad healthier. Keeping the potatoes whole also adds great presentation.


Ingredients

Scale

1 pound baby potatoes
12 ounces haricot verts, trimmed and halved
1/2 cup grape or cherry tomatoes, halved
1/4 cup thinly sliced green onion

Dressing:
5.3 ounces Stonyfield 0% Fat Plain Greek Yogurt
3 cloves garlic, minced
2 tablespoons fresh dill, chopped
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Instructions

Place the potatoes in a large saucepan and fill with cold water. Add a good pinch of kosher salt and bring to a boil over high heat. Reduce the heat a bit and boil until the potatoes are tender.

Add the haricot verts and boil for another 2-3 minutes, until the beans are crisp-tender. Strain the potatoes and beans out and plunge them into a large bowl of ice water to stop the cooking.

In a large bowl, stir together all of the dressing ingredients. Add the cooled, drained potatoes and haricot verts along with tomatoes and green onions. Stir well to coat everything in the dressing and taste for seasoning, adding more salt and pepper if necessary.

Cover the bowl and place in the refrigerator to chill until ready to serve.


Nutrition

  • Serving Size:
  • Calories: 123
  • Sugar: 4.3 g
  • Sodium: 131.1 mg
  • Fat: 3.9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 18.8 g
  • Fiber: 3.8 g
  • Protein: 5 g
  • Cholesterol: 3.3 mg

Keywords: potato salad, dill potato salad, cold potato salad

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