Potato and celery salad with yoghurt dressing
Savor a refreshing Potato and Celery Salad with a creamy yogurt dressing! This delightful dish combines tender potatoes, crisp celery, and sweet peas, all tossed in a tangy blend of Greek yogurt, mayonnaise, lemon juice, and fresh dill. Perfect for picnics, BBQs, and light lunches. Ready to enjoy in just a few simple steps!
- 24 Apr 2025
- Cook time 15 min
- Prep time 20 min
- 6 Servings
- 7 Ingredients
This Potato and Celery Salad with Yoghurt Dressing is a refreshing and healthy side dish that's perfect for any occasion. With tender potatoes, crunchy celery, sweet peas, and a creamy yogurt dressing, it's a delightful blend of textures and flavors. Plus, it's easy to make and can be prepared ahead of time!
Ingredients:
Instructions:
- Wash the potatoes thoroughly and place them in a large pot. Fill the pot with enough water to cover the potatoes completely.
- Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes cook for about 15-20 minutes, or until they are tender when pierced with a fork.
- Drain the potatoes and let them cool slightly. Once they are cool enough to handle, peel the potatoes and cut them into bite-sized cubes. Set them aside to cool completely.
- While the potatoes are cooking, bring a small pot of water to a boil. Add the peas and cook for 2-3 minutes, or until they are tender but still bright green.
- Drain the peas and rinse them under cold water to stop the cooking process. Set them aside to cool.
- Wash the celery stalk thoroughly and trim off the ends.
- Cut the celery into thin slices.
- In a medium-sized bowl, combine the Greek yogurt, mayonnaise, lemon juice, and freshly chopped dill. Stir until all the ingredients are well mixed.
- Season the dressing with salt and pepper to taste.
- In a large mixing bowl, combine the cooled potato cubes, cooked peas, and sliced celery.
- Pour the yogurt dressing over the potato mixture. Gently toss everything together until the potatoes, peas, and celery are evenly coated with the dressing.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
- Before serving, give the salad a final gentle stir, and adjust the seasoning with additional salt and pepper if needed.
Tips:
- Use waxy potatoes like Yukon Gold or Red Potatoes for the best texture. They hold their shape better than starchy potatoes when boiled.
- Chill the salad in the fridge for at least an hour before serving. This allows the flavors to meld together and the salad to become even more delicious.
- If you prefer a tangier dressing, you can add an extra teaspoon of lemon juice or a splash of apple cider vinegar.
- For added freshness, consider adding some chopped spring onions or chives on top just before serving.
- If you want a bit more color and variety, you can also add some finely diced bell peppers or shredded carrots to the salad.
And there you have it—a simple yet delicious Potato and Celery Salad with Yoghurt Dressing that will delight your taste buds and impress your guests. Whether you're serving it at a family gathering or a casual lunch, this salad is sure to be a hit. Remember to experiment with the tips to make the recipe truly your own. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 180kcal | 9% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 4.05g | 11% |
| Sugar 2.83g | 3% |
| Fat | |
| Fat 6g | 7% |
| Saturated 1.05g | 3% |
| Cholesterol 6mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 27mg | 5% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.11mg | 9% |
| Vitamin B3 1.81mg | 11% |
| Vitamin B6 0.45mg | 26% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.11ug | 5% |
| Vitamin C 30mg | 33% |
| Vitamin E 0.36mg | 2% |
| Vitamin K 20ug | 17% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.18mg | 20% |
| Iron, Fe 1.43mg | 13% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 690mg | 20% |
| Selenium, Se 2.39ug | 4% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 0.64mg | 6% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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