Picnic and barbeque season is in full swing, which means that purveyors of those gallon-sized drums of mayonnaise are in their heyday. A tally of the various salads and slaws indulged could inevitably lead one to find they’ve eaten their weight in deliciously emulsified egg and oil between Memorial Day and Labor Day. But backyard summer dining can be tantalizing without it funding your cardiologist’s second boat, or at the very least without having to double down on your statin dosage.
Skeptical? Then check out this recipe for Double-Dilled Potato Salad. Light mayo combines with fat-free Greek yogurt and starchy cooking liquid to create a silky, creamy potato salad punctuated by fresh dill and dill pickles that bursts with flavor and texture. One bite and you’ll be seeing fireworks…okay, you might actually be seeing fireworks, it is summer afterall, but now your other senses will be just as thrilled, leaving you ooh-ing and aaah-ing as you reach for another scoop.
3 – pounds red potatoes (B-grade work nicely), rinsed and left whole
1/2 cup light mayo
1/2 cup fat-free Greek yogurt
2 tablespoons dill-pickle relish
1/4 fresh dill, chopped (or 1-2 tablespoons dried dill, start with 1, and add more to taste)
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 cup of the cooking liquid from the potatoes
2 whole scallions, thinly sliced
- In a large pan, cover potatoes with cold water by about 1/2-inch, and bring to a boil. A large high-sided skillet allows the water to boil quicker compared to a deep sauce pan or stock pot, thus saving you some time. Cook for about 20 minutes, or until a knife easily pierces the largest potato in the pan.
- While the potatoes boil, make the dressing by combining the mayo, yogurt, relish, dill, garlic powder, salt and pepper. Mix well and set aside.
- When the potatoes are done, reserve 1/2 cup of the water, and then drain the potatoes. Place them on a towel on the counter to cool for 10-15 minutes.
- In a large bowl, add the sliced scallions. Cut your slightly cooled potatoes into fourths or sixths, depending on how big they are and add to the bowl. I leave the skin on, it looks prettier and also provides extra nutrients.
- Pour most of the dressing over the potatoes and gently fold everything together, being careful not to mash the potatoes in the process. Reserve around 1/2 cup of the dressing. Warm potatoes can get thirsty and might absorb a lot of the dressing; reserving some for later ensures the salad won’t be too dry.
- Refrigerate for at least an hour to give everything time to chill and the flavors to combine. Add more dressing if necessary and garnish with some extra fresh dill before you serve and nosh!
Serves 8, handily