This is a recipe that gets raves when I make it for picnics and cookouts. It tastes so good that no one knows it's made with healthy ingredients. They're always happily surprised when I tell them.

It's healthier than your average potato salad. 

• Yogurt provides the creaminess to this recipe rather than loads of mayonnaise or sour cream used in traditional potato salad. Yogurt is high in protein and calcium, along with having numerous other health benefits. (source)
• Fresh herbs add fabulous flavor and are also super nutritious. For example, when compared to lettuce, raw parsley has three times as much vitamin A, four times as much calcium, five times as much iron, 17 times as much vitamin K, and 44 times as much vitamin C. Fresh dill has properties that help neutralize carcinogens. (source)
• I don't peel the potatoes, since the skin is nutrient-rich. It has B vitamins, vitamin C, iron, calcium, and potassium. (source) The skin also provides color and texture to the potato salad.

Nutritional Data for a 3/4 cup serving: 123 calories, 1.9g fat, 232mg sodium, 22.4g carbs, 2.4g fiber, 3.9g sugars, 4.3g protein; Weight Watchers PointsPlus: 3

Make ahead convenience! This recipe is actually better if it's made a day ahead. I love the low-stress option of making this the day before and having it ready in advance.

Step-by-step photos for making
Yogurt Dill Potato Salad

Step 1. Assemble the ingredients:

• Red potatoes (Yukon gold's are good, too). I use organic potatoes since the skin is left on. Make sure you scrub the potatoes and remove any bad spots.
• Fresh dill and Italian parsley. Although fresh is better, you may substitute dried herbs. 
• Celery
• Green Onions
• Yogurt (Greek or regular)
• Mayonnaise. I like the flavor with just a little bit of mayonnaise added; however you can omit the mayo altogether, if you prefer.
• Dijon mustard.
• Apple cider vinegar. A touch of acid enhances the flavor of the salad. You may also use regular white vinegar or white wine vinegar.
• Onion and garlic powder. 
• Salt and pepper.

view on Amazon:  my favorite salt & pepper grinders

Step 2. Cook and chop the potatoes. I prefer to steam mine in order to retain as many nutrients as possible. If you don't have a steamer, you can boil them. Cook them just until they are fork tender all the way to the center. Drain the water and allow them to cool before chopping (the skins may come off if you chop them hot). I chop mine into 3/4" to 1" pieces.

view on Amazon:  steamer basket

Step 3. Chop the celery, onions, dill and parsley.

view on Amazon:  my go-to Santoku knife (affordable and versatile; Cooks Illustrated rated this brand of knife #1 and a BEST BUY)

Step 4. Stir the dressing ingredients together in a large bowl. Add the potatoes and stir to combine.

Step 5. Cover and chill for at least 4 hours. It's even better if it's made a day ahead. An overnight hangout in the fridge allows the flavors to meld and mellow. 

view on Amazon:  mixing bowls with lids (I love this set--you can mix, refrigerate, and serve from the same bowl)

Step 6. Garnish and serve. I like to sprinkle the top with additional fresh chopped parsley, dill and green onions, but that's optional.

• NOTE: If after the overnight chill time the salad isn't as creamy as you like, stir in a little milk or more yogurt. I don't usually find this necessary; it depends on the particular yogurt and potatoes you use.

Add-ins? Go wild, if you like. I usually serve the basic recipe, but you can stir in lots of additional flavors. Here are a few options:

• crumbled bacon
• chopped boiled eggs
• chopped pickles
• chopped roasted red peppers
• chopped olives
• for some heat...a shake or two of cayenne pepper, or diced jalapenos

Make it a Yummy day!

Monica

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Potato Salad | Yogurt and Dill

By Monica              Servings: 6-8 servings

Ingredients

• 2 pounds unpeeled red potatoes
• 1 cup (8 oz) plain lowfat yogurt (Greek or regular)
• 2 tablespoons mayonnaise
• 1 tablespoon cider vinegar
• 1 tablespoon dijon mustard
• 3 green onions, chopped (1/4 cup)*
• 2 ribs celery, diced (1/2 cup)
• 1-1/2 tablespoons chopped fresh dill* (or 1-1/2 teaspoons dried dill)
• 1 tablespoon chopped fresh Italian parsley* (or 1 teaspoon dried parsley)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt (or more to taste)
• 1/2 teaspoon ground black pepper

Directions

Scrub and remove any bad spots from potatoes. Leave the skin on. Steam or boil whole potatoes until fork tender in center. Let cool. Chop into 3/4" to 1" pieces. Set aside.

In large bowl, combine remaining ingredients, stirring until mixed. Add potatoes and stir to combine. Cover and chill at least 4 hours. Best if chilled overnight.

After the chill time, if creamier consistency is desired you may stir in milk or more yogurt a tablespoon at a time.

*Optional garnish: sprinkle top of finished potato salad with additional chopped dill, parsley, and onions

Makes 6 cups of potato salad.

Optional add-ins:
--crumbled bacon
--chopped boiled eggs
--chopped pickles
--chopped roasted red peppers
--chopped olives
--for some heat...a shake or two of cayenne pepper, or diced jalapenos

Nutritional Data for a 3/4 cup serving: 123 calories, 1.9g fat, 232mg sodium, 22.4g carbs, 2.4g fiber, 3.9g sugars, 4.3g protein; Weight Watchers PointsPlus: 3

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