Creamy Dill Potato Salad
As a part of our homemade take out favorites we made this healthy alternative to traditional potato salad for a night of barbeque.
2 pound small potatoes (we like the Little Potato Company)
1 TB cider vinegar
1 cup Greek yogurt
1 TB dry dill (I like the freeze-dried kind)
1/2 lemon, juiced
1 clove of garlic, minced
Salt and pepper to taste
1. Wash potatoes and cut into quarters.
2. Steam the small potatoes until cooked through.
3. Remove from heat and toss potatoes with cider vinegar. Allow to cool.
4. Mix together the rest of the ingredients. Once potatoes are cool toss the potatoes into the yogurt mix. Serve cold.
For a dairy free or vegan alternative use coconut milk yogurt such as So Delicious.
Nutrition Facts (approx.): 1 serving
Total Fat: 0.5 g
Saturated Fat: 1.9 g
Sodium: 40 mg
Total Carbohydrate: 10.1 g
Added Sugar: 0 g
Dietary Fiber: 5.6 g
Total Protein: 10.0 g
Below we've paired this potato salad with sautéed collard greens, cornbread, red cabbage slaw, crusted baked chicken, and baked mac 'n cheese.