Turkish potato salad with dill and mint
Uncooked russet potato
3 pound(s), (4-5 large) peeled, cut into ½-inch dice
2 tsp, divided (plus extra as needed)
Plain lowfat yogurt
½ tsp, freshly grated
Fresh lemon juice
2 Tbsp, freshly squeezed, plus extra as needed
White wine vinegar
Extra virgin olive oil
¼ tsp, freshly ground
Crushed red pepper flakes
¼ cup(s), thinly sliced, whites and greens
Fresh mint leaves
1 Tbsp, finely chopped
1 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