Monday, October 1, 2012

YOGURT POTATO SALAD WITH DILL

2 1/2 lbs red potatoes, cubed
1 cup whole kernel corn
3 tbsp cider vinegar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup mayonnaise
1/2 cup plain fat-free yogurt
1/3 cup water
1 tsp Dijon mustard
3/4 cup chopped celery
3/4 cup sliced scallions
1/2 cup chopped fresh dill

In a large saucepan cook the potatoes with enough water to cover.  Bring to a boil, reduce heat and simmer until almost tender, about 8 minutes.

Add the corn and simmer 1 minute.  Drain well.

Transfer potatoes and corn to a large bowl and toss with the vinegar, salt, and pepper.  Allow to cool.

In a medium mixing bowl combine the mayonnaise, yogurt, water, and Dijon together until smooth.  Add the potatoes, celery, scallions, and chopped dill; toss to mix thoroughly.  Cover and refrigerate for at least 2 hours before serving.


Note: This is a good make ahead recipe.  It is even better the second day when the flavors have been allowed to thoroughly blend.

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