Potato Celery Salad with Lemon Yogurt Dressing, here is a wonderfully light, healthy side for all upcoming Summertime entertaining. This salad highlights an often overlooked vegetable, celery. The fresh crispness of celery mixes well with the softness of the potatoes, then they are topped with lots of parsley, dressed in a lemony yogurt dressing, all this makes for a delightful dish. Just in time for all our summer entertaining, this recipe so easy, is delicious served at room temperature. Add this to your Memorial Day Menu, Potato Celery Salad with Lemon Yogurt Dressing, Let’s Cook!
Potato Celery Salad with Lemon Yogurt Dressing
The fresh crispness of celery mixes well with the softness of the potatoes, then they are topped with lots of parsley, dressed in a lemony yogurt dressing,
- 3 lbs Potatoes, ie.Yukon Gold
- 5 Celery stalks
- 3/4 cup Fresh flat leaf Italian parsley, chopped
- 2 tbls Mayonnaise
- 2 tbls Plain Greek yogurt low fat
- 2 tbls Fresh lemon juice
- Grated lemon peel, to taste
- 1 tbls White wine vinegar
- 3 tbls Extra virgin olive oil
- Sea Salt, fine ground and ground pepper to taste
Scrub the skins of the potatoes, add to a large pot of cold, salted water, bring to a full boil, cook until the a knife inserts easily into the potatoes. About 10-15 minutes after water comes to a boil
Drain the potatoes and allow to cool
Clean and chop the celery into nice bite size pieces. Add to a serving bowl
When the potatoes are cool enough to handle, peel and cut into large bit sized pieces, add to the celery.
Finely chop the parsley, add to the celery and potatoes, with a microplane, grate lemon zest on the salad to taste.
Generously salt and pepper the potatoes and celery
In a small mixing bowl add, the mayonnaise, yogurt, lemon juice, wine vinegar and the olive oil, mix well. Pour the dressing on to the potato mixture mix well.