
Turkish potato salad with dill and mint
Ingredients
Uncooked russet potato
3 pound(s), (4-5 large) peeled, cut into ½-inch dice
Sea salt
2 tsp, divided (plus extra as needed)
Plain low fat yogurt
½ cup(s)
Lemon zest
½ tsp, freshly grated
Fresh lemon juice
2 Tbsp, freshly squeezed, plus extra as needed
White wine vinegar
1 Tbsp
Dijon mustard
1 Tbsp
Extra virgin olive oil
3 Tbsp
Black pepper
¼ tsp, freshly ground
Crushed red pepper flakes
⅛ tsp
Scallions
¼ cup(s), chopped, thinly sliced, whites and greens
Fresh mint leaves
1 Tbsp, finely chopped
Dill
1 Tbsp, fresh, finely chopped