Dilly Potato Salad
Servings 4 people
Ingredients
- 1 cup chicken broth
- 1/2 cup water
- 3 tbsp apple cider vinegar
- 3/4 tsp black pepper, coarsely ground
- 1 1/4 lb new potatoes
- 1/3 cup plain yogurt, nonfat
- 3 tbsp mayonnaise
- 2 tbsp fresh dill, coarsely chopped
- 3 small sweet peppers
- 1/3 cup scallions, sliced
- 1 large tomato
Instructions
Preparation
- Cut potatoes into 1-inch pieces.
- Coarsely chop the dill.
- Chop the peppers into 1/4 to 1/2-inch pieces.
- Dice the tomato.
- Slice the scallions, using the white and the green.
Cook
- Place the chicken broth, water, two tablespoons of the vinegar, and black pepper in a saucepan and bring to a boil.
- Add the potatoes to the broth mixture and bring it to a boil once again. Cover the pot, reduce the heat to medium, and cook the potatoes for 10 to 15 minutes or until they are tender when pierced with a fork.
- Remove the potatoes from the broth and place them in a salad bowl.
Dressing
- While the potatoes are simmering, prepare the dressing.
- If using unstrained yogurt, strain the yogurt in a cheesecloth lined strainer. Place the strainer over a bowl to catch the liquid. Let the yogurt drain for 15 minutes.
- Discard the whey, dry the bowl, and place the yogurt in the bowl.
- Add mayonnaise, dill, and remaining vinegar to the yogurt. Whisk dressing until it's well mixed.
Combine Ingredients
- If you plan to enjoy the potato salad cool, let the potatoes cool before combining the ingredients. If you want to enjoy a warm salad, full steam ahead!
- To the bowl with potatoes, add the peppers, tomatoes, and scallions.
- Pour the dressing over the vegetables and toss until the salad is well blended.