2 pounds Yukon gold potatoes
1 teaspoon seasalt
1 small sweet onion, chopped
1 dill pickle, chopped
1 stalk celery, diced small
1/2 cup mayonnaise
1/4 cup greek yogurt
1 tablespoon cider vinegar
1 teaspoon prepared mustard
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh tarragon
sea salt and white pepper to taste
- Place potatoes and salt in a large saucepan and cover with water. Bring to a boil. Reduce heat, cover and simmer for 20 – 30 minutes or until tender. Drain and cool. Peel and cut into medium dice.
- In a large bowl, combine the potatoes, onions, celery and pickle. In a small bowl, combine the dressing ingredients. Pour over salad and toss gently to coat. Cover and refrigerate for at least 1 hour before serving. Serves 8.