Place the potatoes in a large saucepan and cover with water; cover and bring to a boil. Cook until tender, about 25-30 minutes; drain.
In a large bowl, combine the remaining ingredients. Thinly slice potatoes; add to the yogurt mixture and toss gently until coated. Refrigerate until serving.
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Average Rating:
Lady Fingers
Jun 26, 2016
I love potato salad! The green onion makes this one a bit different, without straying too far from the picnic classic.
bjsilve0
Dec 10, 2011
Very good. I left the jackets on the potatoes. I used 1 1/2 t. dill weed and add 1/4 t. salt and left out the curry powder because I do not like curry.
Reviews
I love potato salad! The green onion makes this one a bit different, without straying too far from the picnic classic.
Very good. I left the jackets on the potatoes. I used 1 1/2 t. dill weed and add 1/4 t. salt and left out the curry powder because I do not like curry.