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 .

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