Young Potato Salad with Dill Dressing
Salads • Ukrainian
Description
Young Potato Salad with Dill Dressing
Ingredients
- New Potatoes 0 lbs
- Mayonnaise 0 oz
- Scallions 1 bunch
- Dill ½ bunch
- Pickled Cauliflower 0 oz
- Pickled capers 1 tablespoon
- Dijon Mustard 1 tablespoon
- Natural Yogurt 5 oz
- Lemon 1 piece
- Olive Oil to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Tear the dill leaves from the stems and chop finely, keeping the stems.
Step 2
Wash the young small potatoes and cut them in half crosswise.
Step 3
Boil the young potatoes in salted water along with the dill stems for 11–12 minutes until tender.
Step 4
Drain the water, remove the dill stems, and cool the potatoes.
Step 5
Mix mayonnaise, yogurt, and mustard with a whisk.
Step 6
Finely chop the capers and pickled cucumbers — you should have about a tablespoon of each when chopped.
Step 7
When the potatoes cool to room temperature, mix them with the mayonnaise dressing.
Step 8
Finely chop the green onions. The amount can vary according to taste — 1 small bunch, but you can use more.
Step 9
Combine the potatoes with the mayonnaise dressing along with the chopped capers and cucumbers.
Step 10
Drizzle with olive oil, season with salt and pepper, add half of the chopped dill, and mix well.
Step 11
Garnish with finely chopped dill on top and serve.
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