Tag: Salads

Light Dilled Potato Salad
By Maureen Bevelaqua, from Family Circle magazine

Cook potatoes using steps 1 and 2 of Martha Stewart’s recipe for Basic Potato Salad

• 4 pounds small red or white thin-skinned potatoes, scrubbed, cut into 3/4’” chunks, and steamed until tender (9 cups)
• 2 Tbs. olive oil
• 2 Tbs. cider vinegar
• 1 c. light mayonnaise (I use less and use regular Hellman’s)
• 1 c. plain nonfat yogurt (Greek is best)
• 2 Tbs. Dijon mustard
• 1 ½ tsp. salt
• ½ tsp. pepper
• 1 c. minced red onion
• ½ c. minced fresh dill

Put potato chunks in large bowl. Sprinkle with olive oil and vinegar, toss lightly to coat.

Mix mayo, yogurt, mustard, salt, and pepper in a bowl. Stir in onions and dill. Pour over potatoes. Toss gently to coat. Cover and chill.

Note: To make ahead, cook potatoes, toss with oil and vinegar, and refrigerate. Make dressing ahead and chill. Combine dressing and potatoes a couple hours before serving and chill.