Orange-Dijon potato and dill salad

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PREP TIME

10 min

Makes

4 servings

* PLUS Cooking time: 15 minutes

Ingredients

  • 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.