French Dill Potato Yogurt Salad
A creamy potato salad with yogurt, dill, mustard, lemon, olive oil, parsley, and tender potato chunks.
Instructions
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Boil the potatoes in salted water until tender but not falling apart.
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Drain the potatoes and let them steam-dry for a few minutes.
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Whisk together the yogurt, dill, mustard, lemon juice, olive oil, salt, and black pepper.
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Add the warm potatoes to the dressing.
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Fold gently so the potatoes remain in chunky pieces.
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Stir in the fresh parsley.
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Chill briefly if serving the salad cold.
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Taste and adjust the lemon juice or salt before serving.
Tips
Dress the potatoes while they are still warm so they absorb more flavor.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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