In the Birds

Dill Potato Salad

Dill Potato Salad

Welcome to the official end of summer – when bbqs and picnics have one last blaze of glory before grills are covered and picnic baskets are put away.  This past weekend we went to two different bbqs, and I decided to bring along one of my favorite potato salad recipes.  While my family normally goes for the yellow potato salad, on occasion things get switched up and we go for the classic white potato salad.  This recipe is slightly tweaked from the original version in an attempt to lighten up this traditionally mayo heavy dish.  I decided to use one of my standard “tricks” and switch out the mayonnaise for yogurt.  While in most cases I go for Greek yogurt, I decided to use standard yogurt in order to keep the dish moist.  The main key is making sure it’s low-fat and plain flavored – and while I tend towards coconut milk, standard dairy or almond based would work just as well.

In the Birds

Serves: Serves 6-8, as a side

Ingredients

1 1/2 lbs butter potatoes, halved

1 tsp salt

1 red onion, diced

1/2 tbsp white wine vinegar

1/4 tsp white sugar

1 tbsp fresh dill

1/2 cup plain yogurt (I used So Delicious)

Instructions

  1. Place the potato in a large stock pan and cover with water, bring to a simmer and add the salt. Allow to cook for 30 minutes or until potatoes are tender
  2. Pour the potatoes into a large strainer and rinse with cold water. Allow to cool to room temperature.
  3. Meanwhile mix together the onion, vinegar, sugar, and dill. Place in fridge until potatoes are ready.
  4. Put the onion and potato mixtures together in a large bowl. Slowly add the yogurt, breaking up the potatoes as you go along. Place in the fridge and allow to chill for at least 2 hours.
  5. Serve cold and enjoy!
http://dancingveggies.com/2013/09/in-the-birds.html

The real key with this dish is layering everything, giving all the ingredients a chance to meet each other if you will.  Which is probably why this dish is best done the night before a gathering, or early morning.  I’m sending this over as a late submission to /52weeksofcooking classic family recipes week – in my attempt to get back on schedule with everything.  My mind set isn’t back to 100% yet (see last post for explanation) but it feels good to be back in the kitchen, and hopefully my mojo is just chilling behind the flour raiding the last of the chocolate chips.