Greek Yogurt Potato Salad with Artichokes recipe

A light and creamy potato salad.  Perfect for cookouts or summer meals.

Ingredients

2 lbs. Red Potatoes

1 tbsp. white balsamic vinegar

5.3 oz. Greek Yogurt

½ cup sour cream

3 scallions – use both green and white parts

1 tbsp. Dijon mustard

1 tbsp. fresh dill chopped

1 tbsp. fresh thyme chopped

½ tsp. garlic powder

14 oz. can of quartered artichokes (not in oil)

2 ribs of celery

Salt

Black Pepper

3 tbsp. fresh cilantro chopped

Instructions

1. Slice potatoes into one-inch cubes and place in large pot. Cover with water and salt with 1 tablespoon of salt. Bring to boil and cook 10- 15 minutes. Drain potatoes and place in bowl for cooling. Sprinkle with balsamic vinegar and place in refrigerator.
2. In large bowl combine Greek yogurt, sour cream, scallions, Dijon mustard, dill, thyme, and garlic powder. Stir and salt and pepper to taste.
3. Stir in celery and artichokes into Greek yogurt mixture.
4. When potatoes are cool, stir in gently until potatoes are coated with Greek yogurt mixture. Garnish with cilantro and chill until ready to serve.
5. (Potatoes can be grilled instead of boiled as well.)

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