{"id":1630,"date":"2020-09-10T16:13:31","date_gmt":"2020-09-11T00:13:31","guid":{"rendered":"https:\/\/www.kaylasdoghouse.com\/kitchen\/?p=1630"},"modified":"2020-09-10T16:13:31","modified_gmt":"2020-09-11T00:13:31","slug":"dilly-potato-salad","status":"publish","type":"post","link":"https:\/\/www.kaylasdoghouse.com\/kitchen\/2020\/09\/10\/dilly-potato-salad\/","title":{"rendered":"Dilly Potato Salad"},"content":{"rendered":"\n

The combination of yogurt and mayonnaise makes a tangy, creamy potato salad that can be served warm or cold.<\/p>\n\n\n

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Dilly Potato Salad<\/h2>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Side Dish<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>Dill, Potato<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> people<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>
  • 1<\/span> cup<\/span> chicken broth<\/span><\/li>
  • 1\/2<\/span> cup<\/span> water<\/span><\/li>
  • 3<\/span> tbsp<\/span> apple cider vinegar<\/span><\/li>
  • 3\/4<\/span> tsp<\/span> black pepper,<\/span> coarsely ground <\/span><\/li>
  • 1 1\/4<\/span> lb<\/span> new potatoes<\/span><\/li>
  • 1\/3<\/span> cup<\/span> plain yogurt,<\/span> nonfat<\/span><\/li>
  • 3<\/span> tbsp<\/span> mayonnaise<\/span><\/li>
  • 2<\/span> tbsp<\/span> fresh dill,<\/span> coarsely chopped<\/span><\/li>
  • 3<\/span> small sweet peppers<\/span><\/li>
  • 1\/3<\/span> cup<\/span> scallions,<\/span> sliced<\/span><\/li>
  • 1<\/span> large tomato<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>

    Preparation<\/h4>
    • Cut potatoes into 1-inch pieces.<\/span><\/div><\/li>
    • Coarsely chop the dill.<\/span><\/div><\/li>
    • Chop the peppers into 1\/4 to 1\/2-inch pieces.<\/span><\/div><\/li>
    • Dice the tomato.<\/span><\/div><\/li>
    • Slice the scallions, using the white and the green.<\/span><\/div><\/li><\/ul><\/div>

      Cook<\/h4>
      • Place the chicken broth, water, two tablespoons of the vinegar, and black pepper in a saucepan and bring to a boil.<\/span><\/div><\/li>
      • 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.<\/span><\/div><\/li>
      • Remove the potatoes from the broth and place them in a salad bowl.<\/span><\/div><\/li><\/ul><\/div>

        Dressing<\/h4>
        • While the potatoes are simmering, prepare the dressing.<\/span><\/div><\/li>
        • 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. <\/span><\/div><\/li>
        • Discard the whey, dry the bowl, and place the yogurt in the bowl.<\/span><\/div><\/li>
        • Add mayonnaise, dill, and remaining vinegar to the yogurt. Whisk dressing until it's well mixed.<\/span><\/div><\/li><\/ul><\/div>

          Combine Ingredients<\/h4>
          • 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!<\/span><\/div><\/li>
          • To the bowl with potatoes, add the peppers, tomatoes, and scallions.<\/span><\/div><\/li>
          • Pour the dressing over the vegetables and toss until the salad is well blended.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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            Recipe Notes<\/h2>\n\n\n\n

            This recipe is a modification of the Dilled Chicken and Potato Salad recipe from Prevention’s Ultimate Quick & Healthy Cookbook.<\/p>\n\n\n\n