I will never offer to make potato salad again because I felt like a pirate wench cutting potatoes in the hull of the ship on our way to Blackbeard's treasure. But for my first time, I make damn good potato salad. Just sayin'.
I heard of using yogurt in potato salad as a lighter, healthier, and tastier option. So here it goes.....
5lbs COOKED potatoes (preferably red, skin on)
2 cups light mayonnaise that has been made with extra virgin olive oil
2 cups plain greek yogurt
1/2 cup chopped fresh dill
1 shallot, finely chopped
1 garlic clove, finely chopped
salt and pepper, to taste
paprika, for color
*CAUTION: Safety goggles may be needed while chopping shallot. I cried a lot.
Smell dill. I love it.
Whisk mayo and yogurt in large bowl, set in fridge.
Combine dill, shallot and garlic in small bowl.
Dice COOKED potatoes into bite sized pieces, place all in serving dish.
Add dill mix into mayo/yogurt dressing.
Dress potatoes with about 3/4 of the mix. Add salt and pepper to taste, mix well.
Taste test, add more dressing if needed, and stir until all of the potatoes are dressed in this light, creamy goodness.
Sprinkle with paprika.