DILLED NEW POTATO SALAD

Submitted by: Nancie A. Kettle

Serves: 8 to 10

Dietary guidance: v 

Ingredients

4 pounds small new potatoes
¾ cup plain yogurt
¾ cup mayonnaise
1 tablespoon Dijon mustard
1¼ teaspoon salt
¼ teaspoon pepper
½ cup finely chopped red onion
¼ cup finely chopped fresh dill or 1 teaspoon dried dill weed

Method

Do not peel potatoes, cut into halves or quarters. Place in large saucepan. Cover with water. Add ½ teaspoon salt. Bring to a boil over high heat. Reduce heat to medium and boil, partially covered, until potatoes are fork tender 15 to 17 minutes. Drain potatoes. Place warm potatoes in large mixing bowl. Meanwhile, in a small bowl, whisk yogurt with mayonnaise, Dijon mustard, salt and pepper until smooth. Stir in onion and dill. Pour over warm potatoes. Mix gently serve or cover and refrigerate up to 2 days.

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