Dill Potato Salad

Week 9 Recipe

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)



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  1. Chop potatoes into medium small chunks. Boil until they are cooked but not too soft, otherwise they will be mushy in the salad.
  2. 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.
  3. 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.
  4. Dice garlic very small or put in garlic press. Dice up dill into small pieces.
  5. 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.
  6. Mix potatoes, green beans (or whatever else you’re adding), and sauce in a large bowl. Cool and enjoy!


Pico de Gallo

Week 8 Recipe

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