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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A unique twist on potato salad, from . Ingredients:
2 1/2 lbs yukon gold potatoes, peeled and cut into 3/4-inch cubes |
3/4 cup greek-style plain fat-free yogurt |
1/4 cup mayonnaise |
3 kirby cucumbers, peeled seeded and cut into 1/2-inch cubes |
1 serrano chili, seeded and thinly sliced |
1/4 cup coarsely chopped mint |
1 tablespoon chopped dill |
salt & freshly ground black pepper |
Directions:
1. Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes. Drain, gently shaking out the excess water.
2. Spread the potatoes on a baking sheet in a single layer and freeze for about 10 minutes, just until no longer warm.
3. Meanwhile, in a large bowl, whisk the yogurt with the mayonnaise until smooth. Add the cucumbers, chile, mint and dill. Fold in the potatoes, season with salt and pepper and serve.
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