Change up your traditional creamy potato salad with red potatoes and dill. It’s the perfect side for summer barbecues and cook outs.
Today I am participating in the Secret Recipe Club, showcasing recipes from blogs we’ve been secretly cooking from this month. What makes the Secret Recipe Club even more fun is finally getting paired up with a blog that had yours in the past. This month I was assigned to Melissa’s blog Fried Ice and Donut Holes and she previously was assigned to mine when she made my Greek Yogurt Everything Bagels which was super awesome as that recipe was the result of when I was going through my experimenting-with-Greek-yogurt-in-yeast-breads-and-pastas phase. Always nice to get validation that an experimental recipe worked for others!
After reading through her extensive list of recipes, I settled on the dill potato salad as I thought it would be the perfect side to kick start grilling season. Normally I would never stray from my dad’s potato salad but this dill ladden one sounded like a must make. Instead of mayonnaise it should come as no surprise that I used plain Greek yogurt but other than that I did not alter the ingredients. I brought it to a cookout at my friend’s housewarming party last weekend and it was quite the hit.
Next I have got to try the recipe for Caprese Eggs Benedict for One! The Buffalo Chicken Salad with Creamy Avocado Ranch Dressing and obviously the Chocolate Covered Peanut Butter Pretzel Tart were also high on my list of things to make this month. Head on over to Fried Ice and Donut Holes for these and other great recipes.
One year ago: Gluten-Free Brownie for One
Three years ago: Strawberry Fruit Dip
DILL POTATO SALAD
3 lb. red potatoes
1 egg (still in its shell)
1 Tbsp Salt
1 cup plain Greek yogurt (I used 4% Chobani)
1/4 cup buttermilk
2 Tbsp dijon mustard
1/2 cup fresh dill, chopped
Freshly ground black pepper, to taste
1/2 cup celery, chopped
1/2 cup red onion, chopped
- Place the potatoes, egg, and salt in a large pot of cold water. Bring the water to a boil, then lower the heat and simmer for about 15-20 minutes, until the potatoes are tender and can easily be pierced with a knife. Drain the potatoes and egg and set aside to cool slightly.
- Meanwhile in a large bowl, whisk together the yogurt, buttermilk, mustard, dill, and black pepper. Set aside.
- When the potatoes are cool enough to handle, cut them into quarters. Peel the egg and chop. Add potatoes, egg, celery, and onion to the large bowl with the yogurt mixture and gently toss to coat. Refrigerate for at least an hour or overnight to allow for the flavors to meld. Serve chilled or at room temperature.