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This is my own variation on potato salad. I like to add green beans to mine. I think red or green onion would taste good in this as well. I don’t use recipes very often so I don’t have exact amounts for the ingredients, I usually ballpark until it tastes good!
Ingredients (amounts are approximates!):
Potatoes (2-4 large)
Green beans (2 handfulls)
Plain yogurt (1-2 cups)
Garlic (3 cloves)
Olive oil (1/4 cup)
Balsamic (a splash)
Dill (to taste)
Mayo (to taste)
Mustard (to taste)
Salt and Pepper (to taste)
- Chop potatoes into medium small chunks. Boil until they are cooked but not too soft, otherwise they will be mushy in the salad.
- If you’re going to use green beans, boil the green beans until soft. Put beans in a pot or bowl of cold water once drained to stop the cooking process. Chop the beans into small pieces.
- While potatoes are boiling, prepare the sauce. The amount of sauce ingredients you will use depends on how many potatoes you boiled and how flavorful you want the salad.
- Dice garlic very small or put in garlic press. Dice up dill into small pieces.
- Mix yogurt, garlic, olive oil, and dill together. I think adding a bit of mayo and mustard adds creaminess and that classic potato salad flavor. I also add salt and pepper to taste to bring out the other flavors. My favorite part is the splash of balsamic.
- Mix potatoes, green beans (or whatever else you’re adding), and sauce in a large bowl. Cool and enjoy!
Another one from Andrea! I’ve been making a lot of zucchini bread with my oversized zukes. This recipe looks great!
Enjoy with tortilla chips. This is one of my favorite recipes to make fresh during the summer!
Optional – lime, green onion, honey
Chop all ingredients and combine in a bowl. Add salt and pepper to taste. Add lime juice, honey, or green onion to taste if desired. Cool and enjoy!
Recipe adapted from: http://allrecipes.com/recipe/pico-de-gallo/?mxt=t06dda