Serves 4-6
Ingredients:
- 1-1/2 pounds baby potatoes
- 1 teaspoon salt
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon white or cider vinegar
- 1 tablespoon yellow or Dijon mustard
- 2 teaspoons granulated sugar
- 2 teaspoons dried dill
- 1/2 jicama, peeled and diced
- 2 medium stalks celery, chopped
- Salt, pepper, and paprika, to taste
Cover potatoes with cold water in a medium saucepan, bring to a boil, add 1 teaspoon of salt, and cook over medium heat until tender, 7 to 9 minutes. Drain in a colander and transfer to a large bowl. Set the potatoes aside to cool completely.
Whisk together yogurt, mayonnaise, vinegar, mustard, and sugar in a small bowl.
Cut the cooled potatoes into quarters and add the dressing along with celery, jicama, and dill, stirring gently to combine.
Season with salt, pepper, and paprika, to taste.
Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator. read more words!
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