A number of my favorite recipes come from locally available or in-season ingredients. A few days ago, I purchased a gorgeous bunch of feathery organic dill from my local Whole Foods Market. Fresh dill and potatoes always go well together. And since it was coming up on the first day of Spring here, why not make a nice Dill Potato Salad with Greek Yogurt Dressing?
My original reliable dill potato salad recipe uses sour cream as part of the base for the dressing. This updated version swaps out the usual sour cream for thick and velvety Greek yogurt. It’s tangy and delicious!
I started with organic golden potatoes also from Whole Foods Market. Usually the Whole Foods potatoes are in great condition, so although I washed them, I didn’t need to scrub much at all!
Next, I placed the potatoes into a pan and added cold water to cover them by 1 inch. Cooked the potatoes until they were fork-tender, then drained and cooled them. When the potatoes were cool enough, I peeled off the skin, being careful not to damage the potato flesh.
Then I finely chopped a bit of fresh dill. I keep fresh herbs in their own “vases” on my kitchen counter. They keep much better that way. Cut about 1/4 inch from the stem ends and plunge them into a water-filled vase. Change the water every day, and use the herbs as you can. If you can’t use them before they start to look aged, be sure to wash and then dry the herbs to use in cooking at a later date, or use them to make your own herb vinegars.
After the potatoes cooled, I peeled them, and cut them into 1/2 inch dice. I put them in a bowl and sprinkled the potatoes lightly with dill vinegar (or white balsamic vinegar if you don’t have dill vinegar). Sliced a celery stalk into thin horseshoes. Thinly sliced the whites of four scallions including the green top of one, and added to the mix.
In a bowl, I whisked together Greek yogurt, Dijon mustard, honey, and mayonnaise. Seasoned it to taste with salt and pepper.
Added some of the chopped fresh dill, and mixed it into the Greek yogurt dressing.
Then, I carefully mixed the dressing into the potatoes, celery, and scallions. It’s easier to fold in the dressing using a large spatula rather than a spoon. That way, the potatoes won’t disintegrate!
And finally, I chilled the potato salad overnight. Served it with a sprig of fresh dill on top! It’s Spring and Summer at the same time on a plate!
From the kitchen of A Food Lover’s Delight….
Dill Potato Salad with Greek Yogurt Dressing
2 lbs golden potatoes, washed, skins left on
1/4 t salt
4 scallions, 4 “just-the-white-ends” thinly sliced, and one “green tops” thinly sliced
1 stalk celery, thinly sliced
1 c plain fat free Greek yogurt
1/4 c mayonnaise
2 T white balsamic vinegar or dill vinegar (I make my own dill vinegar or you can purchase it at the grocery store in the gourmet section)
1 T dijon mustard
1 T honey
1/4 c chopped fresh dill
Salt and pepper, to taste
A sprig or two of fresh dill for garnish
1. Put the washed potatoes in a large pan or stock pot.
2. Add water to the pan or stock pot, covering the potatoes by one additional inch. Add 1/4 t salt. Bring to a boil over medium-high heat on the stove.
3. When potatoes have come to a boil, lower the heat to medium-low and cook until potatoes are fork-tender, about 20 – 30 minutes.
4. Drain potatoes in a colander and set aside to cool.
5. When potatoes are cool, carefully remove the skins. Cut potatoes into 1/2 inch dice and place into a non-metallic bowl. Sprinkle potatoes with a bit of vinegar and let sit for a few minutes.
6. Thinly slice the celery and scallions, and put into the bowl.
7. Mix together the Greek yogurt, mayonnaise, vinegar, mustard, and honey. Stir in the chopped dill. Season to taste with salt and pepper.
8. Combine the Greek yogurt dressing with the potatoes, celery, and scallions. Use a large plastic spatula to mix everything so the potatoes don’t fall apart.
9. Chill in refrigerator for 4 hours or overnight.
10. Serve with a sprig of fresh dill on top!
Serves 6 as a side dish. Also works well as a picnic or party buffet item. Just keep the potato salad chilled, and don’t let it come to room temperature. Easily done by placing the serving bowl over another bowl filled with ice.
Variations: Use red potatoes instead of golden potatoes. If you can’t find Greek yogurt, use sour cream. Honey can be replaced with agave syrup or omitted if you wish. Substitute chopped parsley, tarragon, basil or chives in place of the dill. You can add chopped raw shallot instead of the scallions if you prefer. Minced garlic can be added if you wish. Can use country dijon instead of regular dijon for a more rustic finish. And you can use freshly-squeezed lemon juice instead of vinegar. To lighten this dish, omit the mayonnaise. If you are watching your fat intake, and still want to use mayonnaise, try a fat-free mayonnaise.
www.afoodloversdelight.com (Copyright Adroit Ideals 2013)