Perfect for your next summer get-together. The key ingredient? dōTERRA Dill essential oil!
Ingredients:
- 900 grams baby potatoes, halved
- 120 ml plain Greek yogurt
- 60 ml mayonnaise
- 15 ml Dijon mustard
- 5 ml apple cider vinegar
- dōTERRA Dill essential oil – use the toothpick method to flavour
- 15 grams chopped fresh dill (for garnish)
- 30 grams finely chopped red onion
- 30 grams chopped celery
- Salt and pepper to taste
Instructions:
- Boil the Potatoes: Cook halved baby potatoes until tender, then drain and cool.
- Prepare the Dressing: Mix Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, and dōTERRA Dill essential oil.
- Combine Ingredients: Toss the cooled potatoes, red onion and celery with the dressing. Add salt and pepper to taste.
- Chill and Serve: Refrigerate for an hour, then garnish with fresh dill.
This salad is creamy, tangy, and refreshing – perfect for a sunny afternoon. Enjoy!
