Greek yogurt, dill and lemon freshen up potato salad. 

Greek yogurt, dill and lemon freshen up potato salad. 

My grandmother supposedly made the best potato salad in the world. I think all grandmothers probably do. But I wouldn't know, as I never tried it. Well, I tried it once and that was enough to determine it wasn't for me. She used mustard and relish, big chunks of onion... Mustard and relish belong on hotdogs, not boiled potatoes. I've always had an aversion to potato salad, all potato salad, whether mustard or mayo-based. I just don't enjoy it. I'm also pretty picky about coleslaw. Needless to say, my plates were often a bit empty at barbecues during childhood. Baked beans and potato chips were my meat's companions. Thankfully, as an adult I got a little creative and started taking my own potato-based sides to barbecues, hash brown casserole for instance. While delectable, it's main ingredients after the hash browns are dairy, making it a no-go in the Hayes household.

This certainly isn't a real problem -- we'll eat just about anything alongside barbecue, including more barbecue. What goes with smoked brisket? Smoked sausage. And zinfandel

However, when Joel's parents were visiting a week or so ago and smoked pork shoulder was on the menu, my traditionalist came out and I set my mind to developing a potato salad I would enjoy. Let me remind you all that although we are a dairy-free house we do use Greek yogurt, and I used it in this recipe. 

Who loves Greek food? I know... so good. Regardless of the use of the Greek yogurt, I wanted this potato salad to have zest and freshness, which I associate with Greek food (hence the name of this dish), so I decided to season it with lemon zest and dill and then use our go-to lactose issue-friendly binder, Greek yogurt. 


Here's what you'll need:

2 lbs. red potatoes cut into bite-sized chunks

1/2 to 3/4 cup plain Greek yogurt (Amount will vary based on how moist you like your potato salad.)

1 1/2 TBSP chopped fresh dill

2 cloves garlic, crushed

2 tsp lemon zest

1/4 cup fresh lemon juice

1 TBSP white wine vinegar

Kosher salt

Pepper


Boil the chopped potatoes in salted water until fork tender, but still firm. Don't let them get mushy. Drain and set aside. 

When dealing with anything that has mush potential, it's wise to make the dressing separately and get the bulk of the mixing and stirring out of the way, then add the mush-vulnerable ingredient and toss to coat. Therefore, in your serving bowl, combine all ingredients, except the potatoes, and mix until well combined. Add potatoes and toss to coat. Have a taste and add more salt and pepper to your liking.

You could serve this warm, but refrigerating it for a bit (at least 30 minutes) will give the flavors time to mix and mingle and the acidity from the vinegar and lemon juice will penetrate the potatoes. 

We enjoyed this potato salad with smoked pork shoulder, sauteed mushrooms and Atavist Merlot, which you can learn more about here.

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