Orange-Dijon potato and dill salad
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- Prep Time10 min
- Total Time10 min
- Makes4 servings
Ingredients
1.25 to 1.5 kg baby potatoes, preferably red-skinned
1/2 cup Balkan-style yogurt
1/3 cup mayonnaise, preferably light
2 tbsp Dijon mustard
1 tsp grated orange zest
2 tbsp orange juice
2 garlic cloves, minced
3/4 tsp salt
1/2 tsp freshly ground black pepper
4 green onions
1/4 cup chopped fresh dill
Instructions
Slice potatoes in half, unless they're very small. Place in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium, partially cover and continue cooking until fork-tender, 15 to 18 minutes. Meanwhile, place yogurt in a large bowl. Stir in mayonnaise, Dijon, orange peel and juice, garlic, salt and pepper. Thinly slice onions and set aside
As soon as potatoes are cooked, drain well. Stir into yogurt mixture. Then stir in onions and dill until evenly mixed. Serve warm or at room temperature. Or cover loosely and refrigerate up to 3 days. Salad may need a little more orange juice, mayonnaise, mustard or salt. Great with Garlic Chinese Ribs (also in the Recipe File).
Nutrition (per serving)
Calories 314, Protein 6.9g, Carbohydrates 53.7g, Fat 8.6g, Fibre 4.4g, Sodium 708mg.
Zesty orange and tangy dill are a delicious combination in this creamy potato salad.
