Turkish Potato Salad with Dill and Mint
1
Points®
Total time: 1 hr 3 min • Prep: 20 min • Cook: 13 min • Serves: 12 • Difficulty: Easy
Here’s a tasty Turkish spin on an American classic. Other nice additions include chopped roasted peppers and onions.
Ingredients
Russet potato
3 pound(s), (4-5 large) peeled, cut into ½-inch dice
Sea salt
2 tsp(s), divided (plus extra as needed)
Plain lowfat yogurt
½ cup(s)
Lemon zest
½ tsp(s), freshly grated
Fresh lemon juice
2 tbsp(s), freshly squeezed, plus extra as needed
White wine vinegar
1 tbsp(s)
Dijon mustard
1 tbsp(s)
Olive oil
3 tbsp(s)
Black pepper
¼ tsp(s), freshly ground
Crushed red pepper flakes
⅛ tsp(s)
Uncooked scallions
¼ cup(s), thinly sliced, whites and greens
Fresh mint leaves
1 tbsp(s), finely chopped
Fresh dill
1 tbsp(s), finely chopped
Instructions
1
Place potatoes in a large pot; add enough water to cover them by 1 inch. Add 1 tsp salt, cover and bring to a boil over high heat; reduce heat to maintain a steady but low boil. Cook until potatoes are just tender and still have some bite, 8-13 minutes (start checking for doneness with a paring knife around 6 minutes – do not overcook them or you will have mashed potatoes); drain potatoes.
2
Meanwhile, whisk together yogurt, lemon zest, lemon juice, vinegar and mustard in a medium-size bowl; gradually stream in oil while whisking quickly and constantly until vinaigrette comes together.
3
Toss potatoes with dressing while they are still warm; season with remaining 1 tsp salt, black pepper and red pepper flakes. Toss again; let cool.
4
Stir in scallions, mint and dill; adjust seasoning to taste and add more lemon juice if needed.
5
Serving size: 2/3 c
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