It’s already getting warm here. We had approximately two days of rain and a maybe four cold-ish (by Southern California standards) days and we are apparently heading right back into summer. I’m not a fan. The only plus side is that I now have a legitimate reason to insist on barbecuing as often as possible. I was all set to grill up a delicious meal the other day and it turned out we had no propane left, which is kind of a major component to using a gas grill. Memo to Self: always check for propane.
The meal was not a total loss because I had made some delicious side dishes to go with the barbecue. This salad is probably going to be in regular rotation over the next few months around here. It’s a very easy to make and very delicious. I originally used white balsamic vinegar in my dressing for this salad, but I honestly thought it turned out a bit too sweet. I think apple cider vinegar or white wine vinegar would be a much better match. I used dill in the potato salad because it had a ton on hand, but you could use just about fresh herbs you have on hand. Parsley or basil would be great and I think arugula really would be great too.
Gluten Free Greek Yogurt & Herb Potato Salad
- 1 1/2 pounds unpeeled red or yellow potatoes
- 3/4 cup nonfat plain Greek yogurt
- 4 scallions, sliced
- 3 tablespoons minced fresh dill
- 1 lemon, juiced
- 1 Tablespoon white wine vinegar
- 1 Tablespoon grainy Dijon mustard
- 1 Tablespoon Dijon mustard
- salt and freshly ground pepper, to taste
- Bring water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Drain and when potatoes have cool enough to touch, cut into quarters and halves (depending on size). Let cut potatoes cool to room temperature.
- Combine yogurt, scallions, dill, vinegar, lemon juice, salt and pepper in a large bowl. Add the cooled potatoes and toss to coat.