GOOD COOKIN / Lunch, Quick Meals Herbed Potato Salad with Greek Dressing LEVEL Easy TIME 60 min SERVINGS 6 Print Recipe INGREDIENTS 1 pound multi-colored baby potatoes 1 tablespoon plus ½ teaspoon salt, divided ½ cup Greek yogurt 2 tablespoons Woodstock® Organic Jalapeño Relish 2 tablespoons minced fresh dill, plus 1 teaspoon for garnish 2 tablespoons minced chives, plus 1 teaspoon for garnish 1 tablespoon Woodstock® Organic Stone Ground Mustard 1 tablespoon lemon juice 1 garlic clove ½ teaspoon black pepper 1 green onion, chopped DIRECTIONS 1. Place potatoes in a large pot and add water to cover and 1 tablespoon salt. Bring to a boil and cook until potatoes can be pierced with a knife with a little resistance, about 10 minutes. Drain and spread on a baking sheet. Refrigerate until completely cool. 2. In a large bowl, combine yogurt, relish, dill, chives, mustard, lemon juice, garlic, pepper, and remaining ½ teaspoon salt. 3. Halve or quarter potatoes depending on their size, then gently toss in yogurt dressing. 4. Garnish with dill, chives, and green onion.