Potato Salad with Green Onion and Dill

 This is my very first recipe on my new blog. How exciting! For me AND for you because this is simply delicious.

 It's Memorial Day weekend and what could be a better time than now for potato salad?! I've had quite a hankerin for some tater salad and I just had to make me some.

 Store bought potato salad has so many ingredients that I don't even have to patience to read them all. So I thought I'd make my own, with some healthy modifications of course. I subbed out half the mayo with plain nonfat greek yogurt. I also added green onions instead of regular white onion as it has tyramine and is a migraine trigger. Oh yes, I added some Love in there too.

 First, I bought the potatoes at Aldi, and ran into my Aunt Jackie. Random, but relevant. I got the "premium" potatoes. They're a size B. Yep there is a sizing range for potatoes, but not like bra sizes it's way off. They are little adorable potatoes with a thin skin so I decided to leave the skins on. The skins contain a lot of nutrition, and I was not trying to peel all those little suckers. Here they are:

Aren't they cute? I knew you'd think so

  Another awesome part is that I only had to quarter them. I'm not a fan of cutting potatoes, you can thank culinary school for the never ending potato cutting scars.

no literal scars, just emotional scars so it's ok

Then I put them in a large pot, covered them with water, and waited for them to boil.

you can't watch them or they won't boil, they're shy

 While I was waiting for my potatoes, I chopped my green onion into little slices. Use that white end too, it is an onion after all- a baby sized one.

they're like green onions on steroids, they're huge!

  Then I chopped my celery into small slices.

 After that I got my sauce for the potato salad together. It's got the mayo, greek yogurt, dijon mustard, vinegar, salt, sugar, black pepper, dill, and hot sauce. You will see hot sauce in a lot of my recipes. I have an addiction.

I used rice vinegar and think it's fantastic, but you can use white if need be

 Once that was good to go I threw in the green onion and celery.

 I put the sauce in the fridge while I was taking care of my potatoes. I drained the potatoes and put them in a large bowl. I then put that bowl in the freezer to cool for about 10 minutes. Like I said before, I'm a woman with no patience. The potatoes should not be hot when you are mixing, that's all. So when ready I poured the sauce on the potatoes.

 Let the mixture sit in the refrigerator until it's cold. Then, voila! Heaven in a bowl my friends. It's THAT good.

Potato Salad with Green Onion and Dill

Ingredients

• 3 pounds small potatoes, quartered
• 3/4 cup mayonnaise
• 3/4 cup nonfat greek yogurt, plain
• 2 tablespoons rice vinegar
• 2 teaspoons salt
• 1 1/2 teaspoons sugar
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dill weed
• 1 tablespoon dijon mustard
• dash of hot sauce
• 2 stalks of celery, thinly sliced
• 2 bunches green onions

Directions

1. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
2. Combine mayonnaise, yogurt, vinegar, salt, sugar, pepper, dill, dijon, and hot sauce in large bowl. Add potatoes, celery, and onion and toss gently. Serve chilled.