In addition to taking advantage of the seasonal fruits and vegetables, don’t forget the herbs in your garden! This lighter version potato salad uses plain Greek yogurt, which is a healthy substitution for sour cream in most recipes, and fresh cut dill.
1 1/2 lbs potatoes
1/2 cup plain Greek yogurt
1/2 tablespoon mustard
1/2 tablespoon vinegar (white, apple cider or white wine vinegar)
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
2 tablespoons fresh chopped dill (or 1 tbsp. dried)
Quarter potatoes, put them in a large pot and cover with cool water. Place on stove and bring to a boil. Boil for about 10-15 minutes (until fork tender.) Drain cooked potatoes. Whisk together dressing ingredients (yogurt, mustard, vinegar, sugar, salt, pepper, onion powder and dill). Gently stir together warm potatoes with dressing ingredients. Cover and refrigerate to let dressing absorb into potatoes. Serves 6.
Printable recipe available at: https://www.thecountrycook.net/greek-yogurt-dill-potato-salad/