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.
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.
