20 hours ago
Monday, June 20, 2016
I have this affinity for potato salad....any kind really.
Potato salad symbolizes the beginning of summer for me, so I am just in time!
I like my old fashioned recipe with chopped egg, onions, pickle relish, Hellmann's mayo and mustard, the best.
But that is reserved for picnics and parties.
Here, I made a lighter weeknight version. Much lighter.
I used Persian cucumbers, which are those wonderful little perky cukes packed with flavor and a nice skin.
They are not as wet as regular cucumbers, so work really well in salads.
I saved calories and made a dressing with lowfat Greek yogurt mixed w/ vinegar and dill.
Very good. Not as good as full fat mayo (in my opinion), but no one noticed the difference.
I served the salad with grilled salmon kebabs, skewered with cherry tomatoes.
Potato & Cucumber Salad w/ Yogurt Dill Dressing:
1 lb. small red thin-skinned potatoes
1/2 cup plain low-fat Greek yogurt
2 tbsp mayonnaise
1/2 cup roughly chopped fresh dill
2 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 red onion, sliced thin
4 Persian cucumbers, sliced thin
Boil the potatoes for about 20 minutes. Let cool and quarter. Add to a large bowl.
Whisk up the dressing w/ a fork and set aside.
To the bowl, add the onions and cucumbers. Spoon some of the dressing over the salad (I used it all).
Season w/ salt & pepper and garnish with more fresh dill.
Refrigerate a few hours for best flavors.
Nice served alongside salmon.