COOKING, RECIPES

Yogurt Dill Potato Salad

Yogurt Dill Potato Salad

This year, forget the plain old baked beans, coleslaw, and chips and dip. THESE are the crowd-pleasers you’ll want for your Memorial Day barbeque, picnic or gathering. (Hint: They might turn into the ones you’ll use all summer long.) All 4 recipes – plus several hundred more – can be found in Lehman’s Diamond Jubilee Cookbook. Happy Memorial Day!

Yogurt Dill Potato Salad

Author
Lois J. Steiner
Servings
6 Yield

Ingredients

  • 2 lbs. unpeeled redskin potatoes
  • 1 c. plain low-fat yogurt (Greek or regular)
  • 2 T. mayonnaise
  • 1 T. cider vinegar
  • 1 T. Dijon mustard
  • 3 green onions, chopped
  • 2 ribs celery, diced
  • 1 1/2 T. chopped fresh dill
  • 1 T. chopped fresh parsley
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper

Directions

  1. Scrub and remove any bad spots from potatoes. Leave skins on. Steam or boil whole potatoes until fork-tender in centers. Cool. Chop into 3/4″-1″ chunks. Set aside. In a large bowl, combine remaining ingredients, stirring until mixed. Add potatoes and stir to combine. Cover and chill at least 4 hours (best if chilled overnight). After the chill time, if creamier consistency is desired, you may stir in a few tablespoons milk or more yogurt, 1 tablespoon at a time. For garnigh, sprinkle with additional chopped dill, parsley and green onions, if desired.
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Sarah Nussbaum

Sarah Nussbaum

Sarah Nussbaum is an Ohio-based writer, wife, mom of four children, and aspiring homesteader. She enjoys singing, baking, gardening, home preserving and projects around her family’s 180-year-old farmhouse.

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