A delightful and healthier take on the classic potato salad, perfect for any occasion.
Boil the potatoes in a large pot of salted water until tender, then drain and let cool.
Cut the potatoes into even-sized pieces to ensure they cook uniformly.
Dice the cooled potatoes, carrots, celery, and onion into bite-sized pieces.
Use a sharp knife for clean cuts and to avoid bruising the vegetables.
In a mixing bowl, combine the Greek yogurt, dill, salt, and black pepper.
Taste the dressing and adjust the seasoning to your preference.
Gently mix the diced vegetables with the dressing until evenly coated.
Fold the ingredients gently to avoid breaking the potatoes.
Chill the salad in the refrigerator for at least an hour before serving.
Chilling allows the flavors to meld together for a better taste.
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