Recipe: Tangy Potato Salad with Dill

Ahhhh, Memorial Day is here- the unofficial start to summer! 

We are headed to our 2nd BBQ of the weekend, and I'm whipping up a yummy, lighter version of the traditional BBQ side dish staple.

I use fresh and dried dill, the dry dill has a bit more flavor, the fresh dill looks pretty while also adding flavor. 

Target carries strawberry red potatoes, tiny and easy to use, perfect for the lazy me that HATES peeling veggies.

Tangy Potato Salad with Dill

1 bag of steam-in-the-bag Strawberry Red potatoes (Or 6 small red potatoes)

1/2 a red onion thinly sliced

2 hard boiled eggs, cooled and sliced

Dressing:

1/3 cup Greek Yogurt (0%)

1/4 cup Olive Oil 

1 Tbs Apple Cider Vinegar

1 Tbs Dijon mustard

1/2 tsp dried Dill

1 Tbs fresh chopped Dill

Salt and Pepper

Directions:

Cook you potatoes as the package directs, then cool. (or cube up your reds, boil until fork tender, cool)

Boil your eggs- place eggs in a small pot, fill with cold water, bring to a boil. Boil one minute, remove from heat. Let sit for 10 minutes. Cool, peel, slice.

While potatoes and eggs are cooking, Whisk your dressing together in a large bowl, toss in your sliced onion. Refrigerate until ready to use.

When your potatoes are cool, cut them into quarters, (bigger reds can just be cubed). Toss in dressing, salt and pepper to taste, arrange sliced eggs on top, garnish with fresh dill. Serve immediately.