Potato and celery salad
This Potato and Celery Salad features tender potatoes, crunchy celery, and sweet peas, all coated in a creamy yogurt dressing. It's a refreshing side dish that combines various textures and flavors, perfect for picnics or barbecues.
Cook time 15 min
Prep time 20 min
Ingredients:
4 potatoes1 cup peas
1 stalk celery
1 tbsp dill
1/3 cup greek yogurt
1/3 cup mayonnaise
2 tsp lemon juice
This Potato and Celery Salad 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!
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.
And there you have it - a simple yet delicious Potato and Celery Salad with Yogurt 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!
Potato and celery salad FAQ:
Boil the potatoes for 15-20 minutes, or until they are tender when pierced with a fork.
Yes, you can substitute mayonnaise with additional Greek yogurt for a lighter version, or use a vegan mayonnaise if needed.
Store the salad in an airtight container in the refrigerator. It can be kept for up to 3 days.
The potatoes are done when they are tender when pierced with a fork. If they feel soft and break apart easily, they are ready.
Yes, the ingredients listed (Greek yogurt and mayonnaise) are typically gluten-free. Always check the labels to ensure there are no gluten-containing additives.
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.
Nutrition per serving
6 ServingsCalories 180kcal
Protein 5g
Carbohydrates 27g
Fiber 4.05g
Sugar 2.83g
Fat 6g
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