Creamy Potato Salad without Eggs

Step 1

Add potatoes to a large pot and fill with cold water. Add 1 tsp of salt and bring to a boil. Let simmer over medium-low heat for 15-20 minutes or until fork-tender. Once soft, drain and cool in an ice bath.

Step 2

To make the dressing, add all of the ingredients to a large bowl- mayo, yogurt, dijon mustard, lemon juice, pickle juice, lemon zest, onion powder, garlic powder, salt, and black pepper. Mix until creamy and smooth.

Step 3

Add the potatoes to the dressing, alongside the rest of the ingredients for the salad- celery, pickles, dill, and green onion. Mix until everything is well coated.

Step 4

Taste and adjust the flavor if needed, add more lemon juice for tanginess, salt for saltiness, or dill for freshness.

Step 5

Refrigerate for 2 hours before serving (optional). Save leftover in a covered container for up to 5 days.