Dill Tarragon Potato Salad



28 oz baby Yukon gold potato peeled and quartered

3/4 cup plain Greek yoghurt

3 tsp yellow mustard

1 tsp lemon- pepper seasoning

2 Tbsp minced fresh tarragon

2 Tbsp minced fresh dill

1/4 cups minced red onions

1/4 cup diced red peppers


1. In a covered saucepot over high heat, bring quartered potato and enough salted water to boil. Reduce heat and let simmer 12 minutes or until potatoes are tender.

2. Meanwhile in a large mixing Bork combine Greek yoghurt, mustard, lemon-pepper seasoning, tarragon and dill. Reserve 1/4 dressing.

3. Drain potatoes; add to renaming dressing along with onions and red peppers. Toss to coat. Season mixture to taste with salt and pepper ( if needed). Cover and chill.

3. Just before serving, fold in reserved yoghurt mixture. Season if needed .

About Dee 166 Articles
Hi, I'm Dr. Dee! I enjoy maintaining a healthy lifestyle through fitness, baking, and cooking! My hobbies include crocheting, reading health and nutrition books, and of course, writing posts! I also love traveling and trying new foods. I'm a wife and mother of a beautiful daughter. I'm also known at home as Grammy to a white, energetic Bichon named "Princess"! All information provided are for informtional or educational purposes only. While I am not a medical doctor and can't give medical advice I read a vast amount of books on nutrition and overall health. However, please consult a physican in respect to your symptons or medical conditions. As a dedicated and positive individual, I want to spread the joy of healthy living! Come on this journey with me! My favorite Bible verse is Proverbs 16:9 "In his heart, a man plans his course, but the Lord determines his step."

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