A flavourful potato salad made with crunchy carrot, celery and onion in a creamy yogurt dill pickle dressing.
Potato Vegetable Salad
Ingredients Makes: 8 servings
6 medium potatoes, quartered (of equal size)
2 Tbsp red onion, minced
1 large celery stalk, minced
2 medium carrots, shredded
3 Tbsp bell pepper, diced
3 Tbsp fresh parsley, chopped
3 dill pickles, minced
1/2 cup plain unsweetened Greek yogurt
2 tsp Dijon mustard
1/2 tsp apple cider vinegar
2 tsp honey, liquid
1/4 tsp sea salt
black pepper to taste
Pinch of paprika
Boil potatoes. Clean the potatoes and cut out any sore spots. Bring a large pot of salted water to a boil. Add potatoes and cook over medium-high heat until tender but still firm, about 4 to 6 minutes. Drain, and set aside to cool.
Chop vegetables. Mince the onion and the celery stalk, dice the bell pepper then shred the carrot. De-stem the fresh parsley herb and chop; then transfer all chopped vegetable ingredients to a bowl.
Make creamy yogurt dressing. In a large bowl, combine the plain yogurt, mustard, honey, vinegar and sea salt. Mince the pickles and also stir into the creamy mixture.
Combine Ingredients. Stir the chopped vegetable mixture into the creamy yogurt mixture. Chop the cooled potatoes into 1″ pieces and then fold into the creamy vegetable mixture until well combined. Adjust seasonings to taste. Cover and refrigerate until ready to serve. Will keep for 5 days.
Recipe shared by: J. Marshall
- Article Archive – View our reference articles on maintaining a well-balanced diet, the nutritional value of essential nutrients, nutrient-rich foods and the beneficial foods that can help in the healing of chronic disease and illness.
- Recipe Archive – View all of our recipes.
Home – Go to top of the page.