This Recipe comes from CSA member Paloma Soledad.
Easy Creamy Southern Dill Potato Salad with Yogurt Substitute
3 pounds russet potatoes , peeled and cut into ¾ inch cubes
1 tablespoon salt , for cooking potatoes
2/3 cup greek yogurt , plain, non-fat
3 tablespoons mayonnaise , light
2 teaspoon dijon mustard
1 tablespoon apple cider vinegar, or to taste
squeeze of lemon
3/4 teaspoons salt
1/2 teaspoon Pepper
1 teaspoon celery salt
2 celery stalk , chopped
1 small red onions , minced
2 tablespoons parsley , minced
1/4 cup tightly packed chopped fresh dill
4 eggs , hard-cooked, partially peeled after cooked and cut into 1/4" cubes
Place potatoes in a large saucepan and add water to cover by 1 inch.
Bring to boil over medium-high heat. Add 1-tablespoon salt, reduce
heat to medium, and simmer. Stir a few times, until potatoes are fork
tender, about 25 minutes. Drain potatoes and transfer to a large bowl.
In a medium sized bowl whisk together yogurt, mayonnaise, mustard,
salt, pepper and vinegar , celery salt, lemon. Add to potatoes and
gently stir to combine. Add celery, pickles, red onions, parsley,
dill, and chopped eggs to potato mixture, stir to combine. Add more
salt and pepper to taste.
Cover and refrigerate until chilled, about 1 hour before serving.
Potato salad can be made up to one day ahead.