Turkish potato salad with dill and mint
4
Points®
Total time: 1 hr 3 min • Prep: 20 min • Cook: 13 min • Serves: 12 • Difficulty: Easy
Here’s a super flavorful Turkish spin on an American classic. Chopped roasted peppers and onions would also be nice additions. Traditionally, russet potatoes are not the potato of choice for potato salads (they can quickly turn from tender to soft and crumbly), but if cooked just right, they are the best here to absorb the tangy and herbaceous dressing. Yukon Golds and other medium-starch potatoes will hold their form better and offer a dense, creamy texture. They are also a great choice, but keep in mind they take a couple of minutes more to cook. Red-skinned potatoes will also make for a pretty salad. You don’t have to peel them and they will take up to 15 minutes (or a little more) to cook.
Ingredients
Uncooked russet potato
3 pound(s)
Sea salt
2 tsp
Plain low fat yogurt
0.5 cup(s)
Lemon zest
0.5 tsp
Fresh lemon juice
2 Tbsp
White wine vinegar
1 Tbsp
Dijon mustard
1 Tbsp
Extra virgin olive oil
3 Tbsp
Black pepper
0.25 tsp
Crushed red pepper flakes
0.125 tsp
Scallions
0.25 cup(s), chopped or sliced
Fresh mint leaves
1 Tbsp
Dill
1 Tbsp
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 cup
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