This creamy potato salad made with rainbow potatoes, celery, pickles, and dill is lightened up using half mayonnaise, half yogurt. Perfect for picnics and backyard parties all summer long
Category: Salad
Cuisine: not set
1 pounds multi-color baby potatoes
1/3 cup 2% Greek yogurt
1/3 cup olive oil mayonnaise (or light mayonnaise)
1 teaspoon yellow mustard
1 teaspoon fresh dill
Freshly ground black pepper (to taste)
1 dill pickle spear (finely chopped)
1 medium celery stalk (finely chopped)
2 small green onions (chopped)
1 tablespoon pickle juice
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