Not sure if I’ve ever mentioned that Andy doesn’t eat mayo. Ever. So, usually, potato salad is out of the question for barbecues. Until now. A few days ago I saw a recipe for potato salad that included yogurt and mayo as the dressing. I figured that if I omit mayo and just use yogurt, it’ll still taste good. It did! I added about 2 teaspoons of dijon mustard for the extra kick.
This recipe is super super easy to make and really delicious. Plus, it’s healthy! It’s served best chilled, so be sure to make it at least an hour in advance. The recipe calls for new potatoes. I don’t see why you can’t just use regular, large potatoes. It’ll take longer for them to cook, but you can just use whatever potatoes you have on hand. You’re cutting them up anyways, so the aesthetics will still be the same.
(I took the pictures with 2 salads on one plate, so disregard the pasta in the background)
Potato Salad with Yogurt, Arugula, and Herbs
(recipe from thekitchn.com)
1 1/2 pounds new potatoes, cleaned
Salt and freshly ground black pepper
1/2 cup whole milk yogurt (I used 3/4 cups low-fat yogurt)
1/4 cup mayonnaise (I omitted this)
2 teaspoons Dijon mustard
2 large shallots, peeled and thinly sliced
1 large bunch arugula leaves, roughly chopped
1 small bunch fresh dill, finely chopped
Fill a four quart (or larger) pot 3/4 full of water. Salt generously with at least 1 tablespoon of salt. Bring to a boil over high heat and add the potatoes. Bring back to a simmer and then turn the heat down to medium. Cook for 15 to 20 minutes, or until the potatoes can be easily pierced with a fork. Drain the potatoes and return them to the pot.
Use a fork to pull a hot potato out of the pot, and slice it into quarters. Repeat with the rest of the potatoes, adding them to a large bowl as you cut them up.
Whisk together the yogurt and mayonnaise. Toss the potatoes with this dressing, then toss with the shallots, arugula, and dill. Season to taste with salt and pepper. Refrigerate for at least an hour before serving.