Serves 6
60 min
Eastern European Red Potato, Dill, and Yogurt Salad
Recipe GLPR4e5fd74aae5af9
A fresh, creamy Eastern European-inspired salad made with tender red potatoes, crisp cucumber, and fragrant dill, bound together with a tangy yogurt and mayonnaise dressing. The potatoes are boiled until fork-tender, then tossed with fresh vegetables and herbs, creating a light yet satisfying dish perfect as a side or light main course.
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Ingredients
8 large red potatoes, washed well and quartered
3 cups water
2 teaspoons sea salt, divided
1/3 cup mayonnaise
1/2 cup plain Greek yogurt
2 tablespoons extra virgin olive oil
1/2 large lemon, juiced
1 teaspoon white pepper
1 tablespoon Italian seasoning
1 large English cucumber, washed with skin on and diced (about 2 cups diced)
4 green onions, thinly sliced with some green tops
1 cup celery, thinly sliced (optional)
1/3 cup fresh dill, loosely packed, plus sprigs for garnish
Directions
Place the quartered red potatoes in a large heavy pot and cover with 3 cups of water. Add 1 teaspoon of sea salt, cover the pot with a lid, and bring to a boil over high heat. This should take approximately 15 to 20 minutes.
Once boiling, reduce the heat to medium and continue cooking for about 20 minutes more, until the potatoes are tender and can be easily pierced with a wooden skewer or fork.
Carefully drain the potatoes in a colander and set aside to cool to room temperature.
While the potatoes cool, prepare the dressing: In one small mixing bowl, whisk together the mayonnaise, Greek yogurt, extra virgin olive oil, and fresh lemon juice until smooth and well combined.
In a second small mixing bowl, combine the white pepper, Italian seasoning, and the chopped fresh dill. Set both bowls aside.
Once the potatoes have cooled, transfer them to a large serving bowl. Add the diced cucumber, sliced celery, and green onions. Gently toss the vegetables together to combine.
Pour the yogurt and mayonnaise dressing over the potato mixture and toss gently but thoroughly until all vegetables are evenly coated.
Add the herb and spice mixture and fold in gently with a spatula to distribute the flavors evenly throughout the salad. Taste the salad and add the remaining 1 teaspoon of sea salt if needed, adjusting to your preference.
Refrigerate the salad for at least 1 hour to allow the flavors to meld and develop, or serve immediately if preferred. Garnish with fresh dill sprigs before serving.
