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Herbed Potato Salad with Greek Dressing

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Ingredients

  • 1 pound multi-colored baby potatoes
  • 1 tablespoon plus ½ teaspoon salt, divided
  • ½ cup Greek yogurt
  • 2 tablespoons Woodstock® Organic Jalapeño Relish
  • 2 tablespoons minced fresh dill, plus 1 teaspoon for garnish
  • 2 tablespoons minced chives, plus 1 teaspoon for garnish
  • 1 tablespoon Woodstock® Organic Stone Ground Mustard
  • 1 tablespoon lemon juice
  • 1 garlic clove
  • ½ teaspoon black pepper
  • 1 green onion, chopped

Directions

  1. Place potatoes in a large pot and add water to cover and 1 tablespoon salt. Bring to a boil and cook until potatoes can be pierced with a knife with a little resistance, about 10 minutes. Drain and spread on a baking sheet. Refrigerate until completely cool.
  2. In a large bowl, combine yogurt, relish, dill, chives, mustard, lemon juice, garlic, pepper, and remaining ½ teaspoon salt.
  3. Halve or quarter potatoes depending on their size, then gently toss in yogurt dressing.
  4. Garnish with dill, chives, and green onion.