This potato salad recipe features yogurt and dill for a different taste sensation.
2 pounds whole tiny new potatoes or 6 medium red potatoes
1 cup thinly sliced celery
3/4 cup mayonnaise or salad dressing (Optional: use 3/4 cup of plain yogurt instead)
1/2 cup plain yogurt
1/3 cup chopped onion
2 to 3 tablespoons coarse-grain brown mustard or Dijon-style mustard
1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
2 teaspoons lemon juice or vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup fresh or frozen whole kernel corn, cooked and cooled
1. Quarter new potatoes or cube red potatoes. In a large covered saucepan cook potatoes in
boiling salted water for 12 to 15 minutes or until tender. Drain and cool. Peel, if desired.
2. In a large bowl combine celery, mayonnaise or salad dressing, yogurt, onion, mustard, dill,
lemon juice or vinegar, salt, and pepper. Add potatoes and corn, tossing gently to mix. Cover and
chill for 3 to 24 hours.
Makes 10 to 12 side-dish servings.
Originally posted 2009-02-06 23:04:20. Republished by Old Post Promoter