Summer Potato Salad with Yogurt and Tahini

Happy Summer! Nothing says July cookouts like your favorite grilled foods and fresh salads.

I’m not someone who eats a lot of potatoes, but there’s something about potato salad I crave during the summer. And there are so many variations but usually there are two camps for the base: Mayonnaise or vinegar.  Which are you? Living smack dab in the middle of Dutch country, Pennsylvania has it’s own famous recipe that people love served warm with bacon, sugar and vinegar.

I’ve never been a big mayonnaise fan (we rarely keep it in the house) but I’ve always preferred that type of potato salad.  Eating healthy always means there is an opportunity for a recipe substitution!  Here Greek yogurt gives you the thickness of mayonnaise and a bit of bite along with briny capers and spicy Dijon mustard.  I used healthy tahini to balance the dressing with nutty richness and healthy fat.

I actually like this potato salad warm topped with chopped dill and green onions.

Recipe – Serves 4 to 6

1 – 1/2 lbs of red potatoes

1 – 8 0z container of plain Greek yogurt

2 tablespoons of tahini

2 teaspoons of Dijon mustard

1 tablespoon of lemon juice

1 tablespoon of capers

1/4 cup of chopped celery

1/4 cup + 1 tablespoon of chopped dill

1/4 cup of diced green onion

Salt, pepper

Scrub potatoes and cut into 1/2 inch wedges.  Add potatoes to large pot of salted water.  Bring to boil and cook for about 7-9 minutes until slightly tender. Drain and set aside.

Meanwhile in a medium to large bowl mix together all ingredients through the quarter cup of dill.  Add salt and pepper to taste. Mix thoroughly. Top with green onions and additional tablespoon of dill.

Tips:

If you like your potato salad less savory and a bit sweeter, you can add a touch of maple syrup or Stevia.

Try adding a combination of fresh herbs like parsley, mint and basil to turn up the flavor.

If dressing is too thick, thin out with a bit of water to desired consistency.