DILLED POTATO SALAD
- Servings: 8
- 4 lbs small Red Potatoes Boiled and Cooled with the skins intact
- 1 Cup Red Onion, Minced
- 2 TB Olive Oil
- 1/2 cup fresh dill, minced
- 2 TB Red Wine Vinegar
- 3/4 Cup Aioli - See Recipe (Sauce Aioli)
- 3/4 Cup Greek yogurt
- 1 tsp. Dijon mustard
- Zest of 1 lemon
- 1 1/2 tsp. salt
- 1 1/2 tsp. pepper
Cut potatoes into bite sized pieces and cook until tender.
Drain and chill before continuing.
Make aioli while potatoes are chilling.
Mince onion and toss with potatoes, dill and olive oil.
In a small bowl mix vinegar, aioli, yogurt, dijon, lemon zest, salt, and pepper.
Pour over potato mixture and toss.
Chill 4 hours then devour directly from the bowl with a BIG spoon. ;)