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2 pounds yellow-fleshed potatoes, such as Yukon Gold
1 cup Cabot 2% Plain Greek-Style Yogurt or Plain Greek-Style Yogurt
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons freshly grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup diced celery
1/2 cup diced red onion
1 tablespoon chopped fresh tarragon
Optional: 1 1/2 cups of cooked fresh peas
1. Place potatoes in large pot of cold salted water. Bring to simmer over medium heat and cook until tender when pierced with knife, 20 to 40 minutes, depending on size. Drain and let cool completely.
2. In large bowl, stir together yogurt, mayonnaise, mustard, lemon zest, lemon juice, salt and pepper. Cut potatoes into 3/4-inch pieces (remove skin first if tough) and add to bowl, along with celery, onion and tarragon. Fold together gently. Salad can be made up to 1 day ahead and refrigerated.