1.25 to 1.5 kg
baby
potatoes
, preferably red-skinned
1/2 cup
Balkan-style
yogurt
1/3 cup
mayonnaise
, preferably light
2 tbsp
Dijon
mustard
1 tsp
grated
orange zest
2 tbsp
orange juice
2
garlic cloves
, minced
3/4 tsp
salt
1/2 tsp
freshly ground black
pepper
4
green onions
1/4 cup
chopped fresh
dill
Instructions
Slice potatoes in half, unless they’re very small. Place in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium, partially cover and continue cooking until fork-tender, 15 to 18 minutes. Meanwhile, place yogurt in a large bowl. Stir in mayonnaise, Dijon, orange peel and juice, garlic, salt and pepper. Thinly slice onions and set aside
As soon as potatoes are cooked, drain well. Stir into yogurt mixture. Then stir in onions and dill until evenly mixed. Serve warm or at room temperature. Or cover loosely and refrigerate up to 3 days. Salad may need a little more orange juice, mayonnaise, mustard or salt. Great with Garlic Chinese Ribs (also in the Recipe File).
Nutrition (per serving)
Calories
314,
Protein
6.9 g,
Carbohydrates
53.7 g,
Fat
8.6 g,
Fibre
4.4 g,
Sodium
708 mg.
Zesty orange and tangy dill are a delicious combination in this creamy potato salad.
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