Greek Yogurt and Dill Potato Salad
Our red potatoes taters are ready to harvest, after 12 weeks of slumber in the ground. I have to admit these are my favorties, they are "new" potatoes still. They are tender, with a slight crispiness, and the skin is not tough yet, you can scratch it off with a finger nail. This time of year is when I believe we eat the freshest produce possible, from the garden to our table. The lettuce, the peas, the green beans, the cabbage, even the green onions (that I should leave alone, or we won't have onions in the fall). Everything is fresh and vibrant, and smells like the earth, and you just know that it will all taste wonderful with the addition of the simplest ingredients. This potato salad is just that, very few ingredients, just enough to compliment each other, but let the taste of the red potatoes shine! I used greek yogurt instead of mayo, it is light but still creamy and it tastes amazing.
1 kilo red potatoes, skin-on, 3/4 inch dice
1 cup plain Greek yogurt
2-3 green onions, thinly sliced
1 tbsp. Dijon mustard
Salt and pepper, to taste
Handful of dill, chopped
Add potatoes and enough cold water to cover in a stockpot. Bring to a boil, then simmer on medium about 20 minutes ( until potatoes are fork-tender. Drain.
Cool potatoes for 10 minutes in a single layer on a baking sheet.
In a large bowl, combine Greek yogurt, green onions, Dijon whole grain mustard, Dijon mustard, salt, pepper, and dill. Stir to mix well.
Add the cooled potatoes to the yogurt mixture and toss until all potatoes are well-coated. Pop in the fridge until ready to serve.
*** you can add, celery, onions, relish, eggs, whatever it is you like in your potato salad.
1 kilo red potatoes, skin-on, 3/4 inch dice
1 cup plain Greek yogurt
2-3 green onions, thinly sliced
1 tbsp. Dijon mustard
Salt and pepper, to taste
Handful of dill, chopped
Add potatoes and enough cold water to cover in a stockpot. Bring to a boil, then simmer on medium about 20 minutes ( until potatoes are fork-tender. Drain.
Cool potatoes for 10 minutes in a single layer on a baking sheet.
In a large bowl, combine Greek yogurt, green onions, Dijon whole grain mustard, Dijon mustard, salt, pepper, and dill. Stir to mix well.
Add the cooled potatoes to the yogurt mixture and toss until all potatoes are well-coated. Pop in the fridge until ready to serve.
*** you can add, celery, onions, relish, eggs, whatever it is you like in your potato salad.
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