In My Kitchen: Mayo-Free Dill Potato Salad

Not everyone likes mayo, but the creamy taste of potato salad just can’t be beat at a summer BBQ. Luckily, you can recreate a delicious homemade potato salad without the mayo using plain Greek yogurt, sour cream and white wine vinegar.

You’ll need:

  • 2 pounds Yukon gold potatoes
  • 3 tablespoons white wine vinegar
  • 1/2 cup plain Greek yogurt
  • 1/4 cup sour cream
  • 1 tablespoon canola oil
  • 1/2 cup finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced

Instructions:

  1. Boil potatoes in a large pan of salted water. Reduce heat; simmer 15 minutes or until tender. Drain.
  2. Cool slightly and peel. Cut potatoes in half lengthwise; cut halves crosswise into 1/4-inch-thick slices.
  3. Place potatoes in a large bowl; sprinkle with vinegar.
  4. Combine yogurt and sour cream in a medium bowl, stirring with a whisk until smooth. Add oil; stir with a whisk.
  5. Add onion and remaining ingredients; stir with a whisk.
  6. Add yogurt mixture to potato mixture; toss gently to coat. Cover and chill 1 to 24 hours.

Source: Adapted from a recipe by Cooking Light

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