Recipe Source: Woodstock
Prep Time: 20 minutes
Yield: Serves 6
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.
