Potato and Greens Salad

Potato salad is a favorite Spring side dish. With a touch of yogurt, dill and green onion, this recipe is sure to become a regular on your table.
Cuisine: American, German
Course: Salads, Side Dishes
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Prep Time 15 minutes
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Total Time 55 minutes
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4 People



  • 1 1/2 lbs potatoes
  • 3 Dashes salt
  • 4 Spring green onions
  • 1 Green Pepper
  • 4 Small Fresh Pickles
  • 1/4 red onion


  • 3 Tbsp mayonnaise
  • 4 Tbsp Prairie Farms Plain Whole Yogurt
  • 1 tsp Fresh Lemon Juice
  • 1 Tbsp Mustard
  • 2 Tbsp Fresh Dill, Chopped
  • 1 Dash ground black pepper


  • Clean and peel the skin off the potatoes and take a large saucepan and fill halfway with water. Add the salt. Heat water until it boils.
  • Add the potatoes. Boil the water and reduce the heat until it is gently bubbling. Cook for 15 - 20 min.
  • While the potatoes are cooking put all of the dressing ingredients into a small bowl. Stir until fully mixed together.
  • Drain the cooked potatoes with a strainer. Shake gently. Let cool for 5 min or until they are cool enough to handle.
  • Cut the green spring onions into very thin slices and cut the potatoes into bite sized pieces. Place the potatoes into a large bowl and spoon the dressing over the potatoes. Place bowl in fridge to cool.
  • Cut the red onion, green pepper, and pickles into thin slices and add to the bowl of potatoes and mix altogether once cool. Enjoy!

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