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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
Lois J. Steiner
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
Instructions
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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