Dangerously Good! - Fresh Dill New Baby Potato Salad
Recipe: #13100
July 14, 2014
Categories: Salads, Potato Salad, Side Dishes, Potatoes, One-Pot Meal, Baby Shower Brunch, July 4th, Labor Day, Picnic, Potluck, Gluten-Free, Vegetarian, more
"My family cannot get enough of this potato salad, we call it dangerously good, Dangerous, because once we start eating it we can’t stop eating it!"
Ingredients
Nutritional
- Serving Size: 1 (199.4 g)
- Calories 154.1
- Total Fat - 3.4 g
- Saturated Fat - 0.5 g
- Cholesterol - 3.3 mg
- Sodium - 545.1 mg
- Total Carbohydrate - 28.1 g
- Dietary Fiber - 4.8 g
- Sugars - 2.5 g
- Protein - 5.2 g
- Calcium - 115.7 mg
- Iron - 5.7 mg
- Vitamin C - 18.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
PLEASE READ ABOUT POTATOES! You can use peeled or unpeeled potatoes in this salad. If you decide not to peel them, make sure you scrub them very well to get rid of any residual dirt. Boil 3 quarts of water with 2 tsp salt. Add the new potato chunks to the salted water and bring back to a boil. Simmer for about 10 minutes until they become fork tender. Keep a close eye on them to make sure they don't overcook. As soon as they are tender, drain the potatoes, return them to the warm pot so they will dry out, and let them return to room temperature.
Step 2
TO MAKE THE DRESSING - In a bowl, whisk together Greek yogurt, mayonnaise, onion, garlic, fresh dill, vinegar, whole grain Dijon mustard, sugar, salt and pepper.
Step 3
Place the cooled potato chunks in a salad bowl. Add dressing. Stir gently to combine until all potato pieces are evenly coated with the dressing. Taste and adjust seasoning as desired.
Step 4
Chill salad in the refrigerator for at least 2 hours before you serve it. Serve cold.
Tips
No special items needed.