Creamy Dill Potato Salad

Summer is not quite over yet! Looking for some tasty side dish inspiration while firing up the grill this weekend?? Excellent for a fall bbq or anytime of the year to be quite honest...

Ingredients~ 6-8 servings
6 cups halved mini red/white potatoes
3 tbsp green onions
1 tbsp white balsamic vinegar
Sea salt/pepper

Dressing:
1 tbsp Dijon grainy mustard
1 large garlic clove crushed
Juice of 1/2 lemon
2 tbsp plain yogurt (use Avocado Mayo for a dairy-free option)
1 tbsp fresh dill or your favourite herb (add as much as you like! I definitely went heavy on the fresh dill.)
Drizzle olive oil until desired consistency (about 1-2 tbsp)

The Breakdown:
1. Halve and boil mini potatoes for about 20-25 mins. Potatoes are done when soft to poke with a fork. Remove from heat.
2. Strain potatoes and then add green onion, sea salt and pepper and white balsamic vinegar to the pot. Cover and set aside.
3. In a seperate bowl combine mustard, lemon, yogurt, and garlic. Stir together and then add to potatoes.
4. Add desired amount of freshly chopped dill or other herb of your choosing.
5. Drizzle olive oil over potato mixture and stir to combine.
6. Transfer to a bowl to cool in the fridge for about 20-30 mins. Or store in air tight containers.

Enjoy!