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Memorial Day: Dilled Red Potato Salad




Source of Recipe


Vernalisa


Recipe Introduction


"This yogurt-dressed salad is the perfect foil for the rich lamb burgers. We like to make the dressing one day ahead to let the flavors meld and develop, and then add the cooked potatoes to the dressing a few hours before serving. For a more substantial dish, mound the dressed potatoes on a large serving platter and surround them with quartered tomatoes and hard-boiled eggs, and black olives."



List of Ingredients




1/3 cup yogurt, drained for 30 minutes through a cheesecloth-lined sieve
1/3 cup mayonnaise
1/2 teaspoon sugar
Salt and freshly ground black pepper
1 1/2 pounds small, new red potatoes, halved, and cooked until tender but not mushy
1 small red onion, finely chopped
1 small red pepper, diced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill, plus extra for garnish

Recipe



In a large bowl, combine the yogurt, mayonnaise, sugar, salt, and a generous amount of freshly ground black pepper.

Stir in the cooked potatoes, onion, red pepper, parsley, and dill.

Chill, covered, for 2 hours before serving. Garnish with additional chopped dill and black pepper.