Created by Kchurchill5 on May 19, 2014
Step 1: Potatoes ... I like to cut them in quarters, and bring to a boil, in cold salted water. I find they hold their shape a bit more - rather than cooking the whole potato, then cutting. I also like the white skinned vs red; but red or white work just as well. You want the potatoes fork tender, but not 'mushy.'
Step 2: Dressing ... Add the yogurt, vinegar (to taste), dill, garlic, thyme, parsley, salt and pepper to a bowl and mix. If you happen to like a bit of a 'tang,' you can add a little mustard.
Step 3: Salad ... Add the corn, celery, scallions, and half of the dressing to a bowl; and mix to combine. Then, add the potatoes and toss lightly, trying not to break up them up; and, add a bit more dressing (reserving some to add just before serving). Season with a bit of salt and pepper, and toss one more time.
Step 4: Refrigerate ... I like to refrigerate at least an hour or two before serving if possible. Make sure to cover tightly with plastic wrap before refrigerating. Then, right before serving; you can, add a little extra dressing - if necessary.
Step 5: Serve and ENJOY! ... Just a nice change from the classic "spud" salad. Perfect for that Summer BBQ!