1/4cupGreek yogurt(I used full fat. (Light or low fat variety may be used)
2Tablespoonslight sour cream
1/4cuplight mayonnaise (Regular or fat-free variety may be used)
1smallgreen bell pepperdiced small
1mediumred oniondiced small
2Tablespoonspickle relishsweet or dill
2teaspoonsfinely chopped fresh dill or 1/2 teaspoon dried dill
Add potatoes and enough water to cover them by 1 inch to a large saucepan. Bring to a boil over high heat. Add 2 teaspoons salt, reduce heat to medium and simmer until potatoes are fork tender, about 10 minutes.
Use a heat resistant scoop (I used a glass measuring cup) and carefully scoop out 1/4 cup (2 ounces) of cooking water. Drain potatoes thoroughly, then transfer to large bowl. Drizzle vinegar over hot potatoes and gently toss until evenly coated. Transfer 3/4 cup potatoes to a medium bowl and set them aside. Refrigerate remaining potatoes until cooled, about 20 minutes.
Meanwhile, use a potato masher to mash 3/4 cup hot potatoes with 3 tablespoons reserved cooking water until smooth, adding additional reserved cooking water as needed. Stir yogurt, sour cream, mayo, green pepper, onion, and carrot, relish, mustard, dill, 1/2 teaspoon salt, and pepper into mashed potato. Refrigerate mixture until cooled, about 15 minutes.
Add cooled potato dressing to cooled potatoes, stirring until evenly coated. Taste for seasoning and add additional salt and pepper as needed.
Cover bowl with plastic wrap or airtight lid and chill until ready to serve. If well wrapped, this salad will stay fresh in the refrigerator for up to 3 days.
This recipe for Farmer’s Market Potato Salad was created by ItsYummi.com. https://www.itsyummi.com/farmers-market-potato-salad/ is copyrighted and may not be used without prior consent in writing from the owner.