Summer has finally seemed to have slid into Winnipeg, and we’ve been hot and heavy with the barbecue (a nice, chrome-y brute of a grill) for nearly a month now. Nearly all of the dead animal parts we’ve sacrificed to our bellies after grilling have been magnificent, but the rotation of side dishes seems to get old fast. Yesterday I decided to trot out the one side that brings grown men to their knees, and empires to fall. (Or at least get a hardy “mmm” from those who consume it.) I discovered the original recipe a few years back when looking for new ways to use up the surplus of dill I had growing in my patio container garden last summer.
My recipe is a variation on an old Canadian Heart Foundation (source: The Light Hearted Cookbook, Anne Lindsay) recipe for “Danish Potato Salad With Dill” that I’ve spent years tweaking. The primary deviation from Anne Lindsay’s recipe, is that I use a honey sweetened Balkan yogurt in exchange for the low-fat plain yogurt, and swap watercress for flat leaf parsley. The effect is a sweeter, tangier and fresher potato salad.
My version is as follows:
Curried Yogurt and Dill Potato Salad
2 lbs/1kg – red potatoes (peel on for added fiber, or peel off if you prefer)
1 cup/250 mL – honey sweetened Balkan/Greek yogurt (or add 1 tsp honey to plain yogurt)
3 tbsp/45 mL – light mayonnaise
1/4 cup/50 mL – minced green onions (I used garlic chives)
1 tsp/5 mL – curry powder
1 tsp/5 mL – dijon mustard (I used a dijon horseradish)
1/2 tsp / 2 mL – salt
1/3 cup / 75 mL – dill
1/3 cup/75 mL – flat leaf parsley
fresh ground pepper
- Wash potatoes, cook in large pot of boiling water until tender. Cool.
- Cut into thin slices
- In bowl, mix yogourt, may, onion, curry, mustard, salt, dill & parsley
- Add potatoes and pepper. Stir gently.
- Makes 6 servings, 3/4 cup each (175 mL)