4 lb small red bliss or yukon gold potatoes 3 cups Greek yogurt 3 tbsp Dijon mustard 3/4 cup chopped fresh dill 2 cups diced red onions 1/2 cup pickle juice 1 tsp salt freshly ground pepper extra dill to sprinkle on top
Start the potatoes in cold water, bring to a boil, reduce the heat and simmer for about 15 to 20 minutes - depending on the size.of the potatoes. You want them fully cooked, but still firm.
While the potatoes are cooking combine the yogurt, mustard, dill, onions, pickles, pickle juice, salt and pepper in a large bowl until well combined.
Once the potatoes are done, drain them and slice them while they are still very warm (as hot as you can handle – this helps them soak up all the flavors while cooling) into the yogurt marinade. Gently mix them with the marinade. Refrigerate salad until ready to use.
Give the salad a gentle stir and taste before serving. Add a little more salt if necessary and sprinkle with some more dill.
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