Sassy Mama: Lighter Potato Salad

Lighter Potato Salad

2 pounds small Yukon gold potatoes, cut into ½-inch pieces

½ cup celery, diced

½ cup diced red onions

2 tablespoons capers

4 red radishes, halved and thinly sliced, reserve some for garnish

⅓ cup chopped chives

4 tablespoons fresh dill

¼ teaspoon celery seed

2 hard boiled eggs, chopped

DRESSING:

¾ cup plain whole milk Greek yogurt

¼ cup mayonnaise

2 tablespoon Dijon mustard

2 tablespoons fresh lemon juice

1½ tablespoons olive oil

3 garlic cloves, minced

1 teaspoon sea salt

¼ teaspoon turmeric, optional, for color

Boil the potatoes just till they are fork-tender in a large pot. Drain and chill in the refrigerator. Once the potatoes are chilled add the remaining ingredients and toss. Whisk together the dressing ingredients in a small bowl and pour over the potatoes. Carefully toss together and divide into separate deli containers for easy transport. Chill until you are ready to picnic.