1.25 to 1.5 kg
, preferably red-skinned
, preferably light
freshly ground black
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)
Zesty orange and tangy dill are a delicious combination in this creamy potato salad.