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Categories:
potatoes kosher salt yogurt buttermilk mustard lemon juice freshly ground black pepper honey garlic red bell pepper celery onion parsley fresh chives dill
Viewed: 79 - Published at: 4 years agoIngredients
- 2 pounds multicolored fingerling potatoes, unpeeled and cut into bite-sized pieces
- 2 teaspoons kosher salt, divided
- 1/4 cup plain 2% reduced-fat Greek yogurt
- 1/4 cup buttermilk
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon honey
- 1 garlic clove, minced
- 1 cup chopped red bell pepper (about 1 medium)
- 3/4 cup chopped celery
- 1/2 cup finely chopped onion
- 1/2 cup chopped fresh flat-leaf parsley leaves
- 1/4 cup chopped fresh chives
- 2 tablespoons chopped fresh dill
Method
- Place potato pieces and 1 teaspoon salt in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 20 minutes or until the potatoes are tender but still hold their shape. Drain and rinse with cold water. Drain.
- Combine remaining 1 teaspoon salt, yogurt, and next 6 ingredients (through garlic) in a large bowl, stirring well with a whisk. Add the potatoes, bell pepper, and remaining ingredients to yogurt mixture, and toss gently to coat.
