Yogurt, Arugula, and Dill Potato Salad
Recipe by Thekitchen.com
- 1 1/2 pounds new potatoes
- Salt and freshly ground black pepper
- 1/2 cup Greek yogurt
- 1/4 cup Olive Oil mayonnaise
- 2 large shallots, peeled and thinly sliced
- 1 large bunch arugula leaves, roughly chopped
- 1 small bunch fresh dill, finely chopped
Fill a pot 3/4 full of water. Add one tablesppon of salt, add the potatoes. Bring to a rapid boil and then turn the heat down to medium and let potatoes cook for 15 to 20 minutes, or until the potatoes are soft enough to pokwith a fork. Drain the potatoes and return them to the pot.
Once potatoes are cool enough to handle, chop each one into four to six pieces. Add them to a large bowl and set aside.
Mix the yogurt and mayonnaise together and add the potatoes. After potatoes are completely covered, toss in the shallots, arugula, and dill. Season to taste with salt and pepper. Refrigerate for at least one hour before serving.
