Monday, June 7, 2010

Yogurt & Dill Potato Salad

Unlike traditional potato salad that quickly turns gloppy with too much mayonnaise, this yogurt and dill version remains herby and refreshing even when generously dressed.

Be careful not to overcook the potatoes or they won't hold their shape in the salad. Also beware of sabotaging your picnic by sneaking excessive spoonfuls of dressing from the mixing bowl.

My meal of potato salad, crisp red grapes and olive oil-drizzled green beans had only nine ingredients. I followed up with some walnuts for extra protein.

6-Ingredient Yogurt Dill Potato Salad
Prep time: 10 min. Cook time: 30 min. Serves 4.

8 Yukon gold potatoes, boiled whole with skins
1 cup Dannon whole plain yogurt (ingredients: cultured milk)
2 Tbls. chopped fresh dill
2 Tbls. minced sweet onion
1 clove grated garlic
juice from half a lemon

Slice cooled potatoes into bite-sized pieces; set aside.

In a small bowl, stir together remaining ingredients and season with salt and pepper to taste.

Gently combine dressing and potatoes; stir to coat.

Serve at room temperature or chill one hour.

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