Name: Artichoke Potato Salad
Ingredients: 1 Cup Chobani® Whole Milk Plain Greek Yogurt; 5 Cup whole fingerling potatoes; 1 Cup quartered, strained, marinated artichoke hearts; 1 Teaspoon garlic powder; 3 Tablespoon whole grain mustard; 2 Teaspoon lemon zest; 2 Tablespoon fresh lemon juice; ¼ Cup chopped parsley; ½ Cup chopped mint; 1 ½ Teaspoon salt, kosher; 1 Teaspoon freshly ground black pepper

A creamy, bright potato salad made with fresh herbs and artichoke hearts.

Chobani® Whole Milk Plain Greek Yogurt

whole fingerling potatoes

quartered, strained, marinated artichoke hearts

garlic powder

whole grain mustard

lemon zest

fresh lemon juice

chopped parsley

chopped mint

salt, kosher

freshly ground black pepper

Bring potatoes to a boil in a large pot of salted water and cook until tender. Cool potatoes in an ice bath under cold running water.

Once completely cool, cut potatoes into 1-inch discs and add to a mixning bowl with artichokes.

In a separate bowl, combine remaining ingredients together. Add to potato and artichoke mixture and toss until fully coated and combined.