Healthy Yogurt Dill Potato Salad

Summer has arrived in Southern California!

It's going to be 100 degrees this week.

Needless to say, I haven't been wanting to cook lots of hot food. I had some friends coming over for dinner, so instead of my usual roasted potatoes, I decided to make potato salad. I used a mix of heirloom potatoes, but normal red ones or Yukon golds will do. Other fun ingredients included dill and shallots. I like to leave my potatoes unpeeled for a more rustic feel to the dish.

This recipe is simple yet delicious.

My big substitution was using nonfat plain Greek yogurt in place of sour cream for a lighter yet still yummy flavor. I often sub yogurt for sour cream. It's one of my recipe tricks. This dish is perfect of summer entertaining, or just a fun addition to lunch. I love it as a side dish with anything grilled.

Summer Yogurt Dill Potato Salad
Serves 6 to 8 people
Cooking time: about 25 minutes
Vegetarian; gluten-free

Ingredients

2 pounds small yellow, red or white potatoes

1 tablespoon apple cider vinegar 

1/2 cup nonfat plain Greek yogurt

1/4 cup mayonnaise

1 tablespoon Dijon or whole grain mustard

1/4 cup shallots, peeled and chopped

1/4 cup fresh chopped dill or 1 tablespoon dried dill

Salt and freshly ground black pepper

Directions

1. To cook the potatoes, add them to a large pot and cover them with 1 1/2 inches of water. Season the water with salt (1 teaspoon for every quart of water). Bring water to a boil then reduce to a low simmer. Cook 15 to 20 minutes, or until the potatoes can easily be pierced with a fork. Drain the potatoes and add to an ice bath or rinse them with cool water. 

2. Once cooled, chop the potatoes into cubes and add them to a large bowl. Toss them with the vinegar and a little salt (the vinegar really brings out the flavor in the potatoes). 

3. In a medium bowl, combine the yogurt, mayonnaise, mustard, shallots and dill. Add the dressing to the potatoes and gently stir to combine. Season to taste with salt and pepper. Garnish with more dill and a pinch of paprika, if desired. Refrigerate for at least 30 minutes before serving.

Notes: This recipe can be made a day in advance. The flavors really blend together that way. Keeps for up to three days in the fridge.

Spicy Mustard Potato Salad

Summer Potato Salad

Can you believe that the 4th of July is just around the corner?

Kuzak and I are traveling to Iowa to visit his family, while the Adorable Monster is off to camp for a week. Hot summer weather awaits us in the Midwest. In honor of that, I thought that I'd revisit one of my favorite summer recipes. Is any BBQ complete without a great potato salad? Not in my book!

Filled with spices and herbs, this isn't your average potato salad. So this holiday weekend, give it a shot. It's sure to be a hit.

Spicy Potato Salad
Serves 4-6 people
Cooking time: 35 minutes 
Vegetarian; gluten-free
Print Recipe

Ingredients

• 1 1/2 pounds baby Yukon gold potatoes
• 1/4 cup mayonnaise
• 1 tablespoon whole grain mustard
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon tumeric
• 1/2 teaspoon pimenton (smoked paprika)
• pinch of cayenne pepper
• 2 tablespoons fresh parsley, chopped
• 1/2 cup spring onions, chopped
• 1/2 cup celery, chopped
• salt and pepper

Directions

1. To cook the potatoes, bring a pot of water to a boil.   
2. Add the potatoes and cook for about 10-15 minutes, until they can be barely pierced with knife.  
3. Strain the potatoes and cover with a towel to allow them to steam for another 15-20 minutes.
4. Meanwhile, whisk together the mayonnaise, apple cider vinegar, mustard, tumeric, pimenton, cayenne pepper and parsley. Season to taste with salt and pepper.
5. Once the potatoes are cool enough to handle, halve or quarter them depending on their size.  
6. Place the potatoes in a mixing bowl and cover them with the dressing to keep them moist. 
7. Add the spring onion and celery. Toss and check seasoning (salt and pepper).
8. Refrigerate for at least an hour to allow the ingredients to blend together.  
9. Serve cold or at room temperature. Enjoy!

Note: Potato salad may be made up to a day in advance and stored in the refrigerator. If it dries out at all, add more mayonnaise before serving.

Source For Ingredients

• baby Yukon gold potatoes, organic mayonnaise, whole grain mustard, organic celery, spring onions and organic parsley from Trader Joe's
• organic tumeric, pimenton, cayenne pepper from Whole Foods
• organic apple cider vinegar from the Hollywood Farmers Market

Celebrate Earth Day with Picnic for the Planet

Summer Potato Salad

Earth Day is just around the corner on Friday April 22nd.

There are many ways to celebrate like placing a recycling bin in your kitchen or going Meatless Monday (check out my article on Patch), or sign up for Picnic for the Planet sponsored by The Nature Conservancy. In celebration of Earth Day, people all over the world will be stepping outside and eating lunch in their favorite outdoor spot.

Looking for a local picnic meetup? Trying logging onto The Nature Conservancy's meetup page and join a local picnic happening near you, or start your own.

Happy 4th Of July! Summer Potato Salad Recipe!

Happy 4th Of July Divas!

I'm getting ready for my big trip to Japan (stay glued to Domestic Divas for my live blogging travel updates), but before I leave, I thought I'd post my recipe for my Summer Potato Salad.  Kuzak loved this dish so much, he insisted that I post it on my blog.  This is a fresh, light take on the traditional potato salad (which if you ask me, can be mushy and bland).  It's perfect for those divalicious BBQ's I know you're all planning! 

The special ingredients that make this potato salad rock n roll?

I use baby Yukon gold potatoes--they maintain a firmer texture when cooked (no mush around here!)--and spring onions instead of the traditional white or red onion (fresher, lighter).  I also toss in great spices like tumeric (a renowned anti-inflammatory that gives the salad great yellow color without adding eggs), smoked paprika for smokey flavor and a pinch of cayenne pepper for some bite.

This potato salad is the perfect accompaniment to any summer BBQ, it's a cinch to throw together and sure to be a crowd pleaser.  I served it along with succulent barbecued chicken and grilled zucchini for a delicious summer feast!

Summer Potato Salad
Serves 4-6 people
Cooking time: 35 minutes 

Ingredients
1 1/2 pounds baby Yukon gold potatoes
1/4 cup mayonaise
1 tablespoon whole grain mustard
1 tablespoon apple cider vinegar
1/4 teaspoon tumeric
1/2 teaspoon pimenton (smoked paprika)
pinch of cayenne pepper
2 tablespoons fresh parsley, chopped
1/2 cup spring onions, chopped
1/2 cup celery, chopped
salt and pepper

Directions
To cook the potatoes, bring a pot of water to a boil.  Add the potatoes and cook for about 10-15 minutes, until they can be barely pierced with knife.  Strain and cover with a towel to allow them to steam for another 15-20 minutes.

Meanwhile, whisk together the mayonnaise, apple cider vinegar, mustard, tumeric, pimenton, cayenne pepper and parsley.  Season to taste with salt and pepper.

Once the potatoes are cool enough to handle, halve or quarter them depending on their size.  Place in a mixing bowl and cover them with the dressing to keep them moist.  Then, add the spring onion and celery.  Toss and check seasoning (salt and pepper).

Refrigerate for at least an hour to allow the ingredients to blend together.  Serve cold or at room temperature.  Enjoy!

Note: Potato salad may be made up to a day in advance and stored in the refrigerator.  If it dries out at all, add more mayonnaise before serving.

Source For Ingredients
baby Yukon gold potatoes, organic mayonnaise, whole grain mustard, organic celery, spring onions and organic parsley from Trader Joe's

organic tumeric, pimenton, cayenne pepper from Whole Foods

organic apple cider vinegar from the Hollywood Farmers Market