Ingredients
1 1/2 lb. baby red potatoes, halved
1 tbsp. kosher salt, divided
2 Persian cucumbers, chopped
1/2 c. chopped dill pickles
1/4 c. freshly chopped dill
1/2 c. diced red onion
2 cloves garlic, grated
Zest of ½ lemon
2 tbsp. lemon juice
1 tsp. granulated sugar
1/4 tsp. MSG (optional)
1/2 tsp. freshly ground black pepper
2/3 c. whole plain Greek yogurt
2 tbsp. mayonnaise
Smoked paprika, for garnish (optional)
Preparation
Step 1In a large pot, cover potatoes with water and season with 2 teapoons salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Step 2Meanwhile, in a large bowl, stir together all remaining ingredients. Step 3When potatoes are cooked, drain well and add to bowl while hot. Fold into dressing until well combined and let cool.Step 4Garnish with paprika before serving, if desired.
This version of potato salad is very dill forward, nicely lemony and bright with yogurt, crunchy cucumber—both fresh and pickled—and creamy boiled baby red potatoes. Add in a bit of zesty red onions and a pinch of MSG, and you’ve got a paradox of refreshing indulgent. Once you’ve made this recipe, drop us a comment down below and let us know how you liked it!
