Baby Potato Salad with Dill Yogurt Dressing
A perfect summer side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (side) 1x
- Category: salad
- Method: stove top
- Cuisine: Summer
- Diet: Vegan
Ingredients
Scale
1 lb new potatoes, scrubbed (skins on or off)
3–4 small radishes
1 cup watercress or other “peppery” leafy greens
Fresh dill
Dressing:
1 cup yogurt (I used Kite Hill thick almond yogurt)
1/4– 1/2 clove of garlic – depending on how garlicky you like your dressing and the size of the garlic clove
Zest and juice of 1/2 – 1 lemon – taste to determine how much lemon to add
1/4 – 1/2 teaspoon Dijon mustard
1/4 – 12/ teaspoon Date Syrup
PInch of black pepper
PInch of sea salt (optional, if using salt)
Instructions
- Place the prepared potatoes in a pan with enough cold water to cover them. Bring to the boil, turn down to a simmer and cook until just tender, 10 – 15 minutes, depending on the size of the potatoes. Drain well and set aside to cool, at least until room temperature.
- Slice the radishes, paper thin, and set aside.
- While the potatoes are cooking, prepare the dressing. In a bowl, combine all the ingredients. TASTE, Adjust the seasoning until you are satisfied.
- Place the cooked and room temperature potatoes in a bowl. Add the sliced radishes and watercress. Spoon over the dressing and add the fresh dill.
- You can add extra, black pepper, sea salt (if using) and/or lemon juice and zest to your liking. Toss and serve.
Find it online: https://marycallan.com/baby-potato-salad-with-yogurt-dressing/