25 Jul Potatoes with Yogurt & Dill
You could be fussy and make this with cream or a homemade aioli sauce, but greek yogurt is something I always have on hand and it’s easy. Simple & easy is all that I want right now. This summer I’m a mother for for the first time, and all I crave and hope for is a day without much fussing. Which does happens. But just not every day, and never in a predictable way. We’ve transitioned from a very planned and predicted life, to a day by day lifestyle, and like everything else in our lives, my cooking has changed.
Make this potato salad for yourself. It’s easy, it’s a lovely little treat to eat with a fork in front of the fridge when it’s too hot out to make toast.
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Yogurt & Dill Potato Salad
Nutrition per portion
Ingredients
- 2 lbs New potatoes (any small waxy potato will work)
- 2 scallions or onions, slivered (about 1/2 cups)
- 1 Tablespoon butter
- 1 Cup Greek yogurt, full fat (or sour cream can work too)
- 1/2 Cup chopped Fresh dill
- 1 Lemon, juice only
- 1 teaspoon Kosher salt
Method
- Big a large pot of salted water to a boil. Add the potatoes and cook until done, about 15-20 minutes. Use a pairing knife to test for doneness, you want the knife to pierce easily, but have a bit of resistance towards the center of the potato. Drain the potatoes.
- While the potatoes are cooking, saute the scallions in a small saucepan on medium to low heat with a pad of butter. Stir every couple of minutes until the scallions look limp, about 8-10 minutes.
- Mix the yogurt, chopped dill, lemon juice, salt and cooked scallions together in a large mixing bowl. Dump in the potatoes and mix up again. Chill, or don't, and enjoy!
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