Lemon & Dill Potato Salad

Ingredients

  • 1.5lbs potatoes
  • 1 celery stalk
  • 2 tbsp olives and/or pickles, optional 
  • 2 tbsp chopped parsley, optional

Dressing

  • ½ cup greek yogurt
  • ½ tbsp dijon mustard 
  • 3 tbsp Stockholm Lemon & Dill
  • 1 tbsp lemon juice

Directions

  1. Chop potatoes into ½” pieces.
  2. Place in large pot and cover with cool water. Bring to a boil. Cook for 10 to 15 minutes, or until tender. Drained cooked potatoes.
  3. Whisk together dressing ingredients.
  4. Chop celery into ¼” pieces 
  5. Toss cooled potatoes with celery and dressing. Add pickles and/or olives for a briny crunch.
  6. Cover and keep in refrigerator for at least an hour to allow potatoes to soak up dressing.
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