Potato Salad with Yogurt, Arugula, and Dill

Oh potato salad! We just can’t get enough of it this time of year. It’s just so simple to throw some potatoes into a pot, boil them until soft, then toss them with something creamy plus greens from the garden. This is one of those recipes; it’s a go-to spring favorite.
Potato Salad with Yogurt, Arugula, and Dill


  • 1 1/2 pounds new potatoes, cleaned
  • Salt
  • Freshly ground black pepper
  • 1/2 cup whole milk plain yogurt
  • 1/4 cup mayonnaise
  • 2 large shallots, peeled and thinly sliced
  • 1 large bunch arugula leaves, coarsely chopped
  • 1 small bunch fresh dill, finely chopped
Potato Salad with Yogurt, Arugula, and Dill


  1. Fill a 4-quart or larger pot halfway with water. Salt generously with at least 1 tablespoon of salt. Bring to a boil over high heat and add the potatoes. Bring back to a simmer and then turn the heat down to medium. Cook until the potatoes can be easily pierced with a fork, 15 to 20 minutes. Drain the potatoes and return them to the pot.
  2. Use a fork to pull a hot potato out of the pot, and slice it into quarters. Repeat with the rest of the potatoes, adding them to a large bowl as you cut them up.
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