INGREDIENTS
1 ½ lb New Potatoes, cleaned
½ CUP Whole Milk Yogurt
¼ CUP Mayonnaise
2 Shallots, peeled and thinly sliced
2 CUP Arugula, roughly chopped
1 Small Bunch Fresh Dill, finely chopped
STEPS
1. Boil potatoes in salted water until fork tender (15-20 min), remove from water and slice into quarters.
2. Whisk together yogurt and mayonnaise and toss potatoes in mixture.
3. Toss in the rest of ingredients and season with salt and pepper.
4. Serve after chilling for at least an hour.
INGREDIENTS
1 ½ lb New Potatoes, cleaned 
½ CUP Whole Milk Yogurt
¼ CUP Mayonnaise
2 Shallots, peeled and thinly sliced
2 CUP Arugula, roughly chopped
1 Small Bunch Fresh Dill, finely chopped
STEPS
1. Boil potatoes in salted water until fork tender (15-20 min), remove from water and slice into quarters.2. Whisk together yogurt and mayonnaise and toss potatoes in mixture.
3. Toss in the rest of ingredients and season with salt and pepper.
4. Serve after chilling for at least an hour.
TIPS
1. Best to let sit overnight before serving to let the flavors meld together.2. Try adding a splash a vinegar to add a little zing to the dish
3. Not a mayonnaise fan, no problem. Feel free doubling the yogurt and mixing in a little mustard for a different spin on this dish
Recipe adapted from:
This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.
Comments