POTATO SALAD WITH YOGURT, ARUGULA AND DILL
Serve this creamy potato salad warm or cold.
When you add the dressing to the hot potatoes, the flavor absorbs into the potato as it cools.
When you add the dressing to the hot potatoes, the flavor absorbs into the potato as it cools.
POTATO SALAD WITH YOGURT, ARUGULA AND DILL
Keywords: salad
Ingredients (Serves 4)
- 1 ½ pounds potatoes
- Salt and pepper
- 1/3 cup plain yogurt (highest fat content you can find)
- 1/3 cup real mayonnaise
- 2 tsp Dijon mustard
- ½ to 1 tsp red wine vinegar (depending on how tangy you want the dressing)
- ¼ cup chives
- 1 large handful of arugula
- 1 small bunch fresh dill, chopped
Instructions
Cook potatoes in salted water.
While potatoes are hot, cut them into bite size pieces, adding them to a large bowl as you cut them up.
Whisk together the yogurt, mayonnaise, Dijon mustard and vinegar.
Toss the potatoes with the dressing, and then add chives, arugula and dill.
Season to taste with salt and pepper.
Refrigerate for at least an hour before serving.
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