Ingredients:

  • 2 pounds baby potatoes
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • 1/2 cup diced celery
  • 1/4 cup chopped red onion
  • 1/4 cup fresh parsley, chopped (optional)

Instructions:

  1. Wash the potatoes and place them in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes.
  2. In a mixing bowl, combine mayonnaise, Greek yogurt, dried dill, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and well combined.
  3. While potatoes are boiling, dice the celery and red onion.
  4. Once cooked, drain the potatoes in a colander. Allow them to cool for about 10 minutes.
  5. In a large mixing bowl, cut the potatoes into quarters or halves, depending on size. Add the dressing and chopped vegetables, mixing gently to coat.
  6. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled, garnished with fresh parsley if desired.