I know most of you are craving fall, but I am holding on to summer as long as I can. This week-end I am going to hop on a kayak loaded with camping gear and head out to the Adirondacks with Mr. Spring, Gracie, and one of my roommates from the days I lived in San Francisco. I can’t wait to soak in more of summer. Today, I am going to share with you a great potato salad recipe that will be great for the long weekend.
We recently picked up a recipe magazine from our local grocery store Wegmans. We have enjoyed the recipes we have tried, and this is one we wanted to share from the magazine. Plus, it is healthy for potato salad.
This year we were very successful with our potato crop in our square foot garden. This is only half of the potatoes, and to think we got so many potatoes with only four square feet! I feel like a farmer, sort of.
RED POTATO AND DILL SALAD
(Makes 9 cups, 80 calories per 4 oz, serving)
-2.5 lbs red potatoes skin on , 3/4 inch diced
-1/4 cup fresh dill, chopped
-1 bunch green onions, thinly sliced
-1 cup plain Greek yogurt
-3.5 tbps Dijon whole grain mustard
– 2 tsp hot pepper spread (This is Wegman specific, but you can also use a tad of cajun spices or rub)
-Salt and pepper to taste
Add potatoes and enough cold water to cover in stockpot. Simmer on medium for about 20 mins (do not boil), until potatoes are fork-tender. Drain.
Cool potatoes for 10 minutes in single layer on a baking sheet.
Combine potatoes, dill, onion, yogurt, mustard, and hot pepper spread in a large mixing bowl. Season with salt and pepper.