Turkish Potato Salad with Dill and Mint
- Total Time
Here’s a tasty Turkish spin on an American classic. Other nice additions include chopped roasted peppers and onions.
uncooked russet potato3 pound(s), (4-5 large) peeled, cut into ½-inch dice
sea salt2 tsp, divided (plus extra as needed)
low fat plain yogurt½ cup(s)
lemon zest½ tsp, freshly grated
fresh lemon juice2 Tbsp, freshly squeezed, plus extra as needed
white wine vinegar1 Tbsp
Dijon mustard1 Tbsp
extra virgin olive oil3 Tbsp
black pepper¼ tsp, freshly ground
crushed red pepper flakes⅛ tsp
uncooked scallion(s)¼ cup(s), thinly sliced, whites and greens
fresh mint leaves1 Tbsp, finely chopped
dill1 Tbsp, fresh, finely chopped
- 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.
- 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.
- 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.
- Stir in scallions, mint and dill; adjust seasoning to taste and add more lemon juice if needed.
- Serving size: 2/3 c