6 Servings

 

6 medium “new” potatoes, skin on, 1 tsp. salt, large saucepan

Dressing:

1/4 cup mayonnaise

1/4 cup Greek yogurt

1 tsp. salt ½ tsp. pepper

1/4  cup fresh dill chopped fine

juice and zest from 1 lemon

1 Royal gala apple diced or cut into small cubes.

Mix all of the above ingredients together and set aside.

 

*****

cut potatoes into 1 ½ inch cubes (approximate. They don’t need to be perfect) put in pot and add salt,  cover with water and bring to a boil.  Reduce heat and continue cooking for approximately 20 minutes or until potato flesh is easily pierced with a fork or knife.   Drain in colander in sink and allow to sit for an hour until they reach room temperature.

3 green onions (scallions) chopped fine and 2 stalks of celery chopped fine and dill.  I like to chop in the food processor because it can do a much better job than me and my knife.  I have done it by hand many times though, so if you do not have a food processor, do not worry.  Just make sure you chop into small pieces.  If you do use the food processor please just give it a quick chop.  The idea is to cut into small pieces and not to make a mush.  Once you have done your chopping, place in large bowl.  Add lemon zest to this bowl.    You can also add your lemon juice or you can wait and use it to toss your apple pieces before adding them to the salad.

I like to mix in a vary large bowl and then transfer to a small bowl for serving.  Nobody likes a serving bowl that is messy from stirring or tossing.Put into large bowl and add dressing.  Add apple pieces.

 

Stir well but carefully, so potatoes do not get mashed together.   Cover and put in fridge .

**Allow to sit for at least one hour and up to 5 hours in the fridge, before eating. Leftovers are delicious as long as they are kept in the fridge. You can also add crispy fried bacon, crumbled into salad once dressing is mixed in.

When you are ready to serve this salad, taste it.  I like to err on the side of less dressing but if you feel that it needs more

mix together:

2 TBLSP. mayonnaise, 2 TBLSP. yogurt and 1 TBLSP. lemon juice

Add to your salad right before serving