Adapted from a recipe I created for the California Milk Advisory Board
Celebrate spring and the onset of outdoor eating occasions (my favorite kind!) with this delightfully different potato salad. It’s tangy with lemon, creamy with yogurt (perfect for mayo haters), and showered with fresh dill. For more about what makes it so good, see these tips for terrific potato salad.
Serves 6 to 8
- 1 3/4 pounds small potatoes, cut into 1/2-inch wedges
- 2 lemons
- 1 cup plain yogurt
- 1 teaspoon honey
- 1 teaspoon coarse kosher salt, or more to taste
- 1 teaspoon pepper, or more to taste
- 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
- 6 scallions, thinly sliced
- 3 tablespoons chopped fresh dill
Place the potatoes in a large saucepan or small stockpot, cover with water by 1 inch, and stir in enough salt to make the water taste like the ocean (about 1 tablespoon of coarse kosher salt per quart). Bring to a boil over high heat.
Meanwhile, zest the lemons. Squeeze the lemons to yield 1/4 cup of juice. In a small bowl, combine the zest, juice, yogurt, honey, salt, and pepper and set aside.
Once the potatoes come to a boil, reduce to a simmer, and cook until they’re about 2 minutes from perfectly tender, which should take about 5 minutes. Add the asparagus and cook until the potatoes and asparagus are tender, about 2 minutes. Drain, transfer the mixture to a large bowl, and stir in the yogurt mixture. Set aside to cool, stirring occasionally.
Stir in the scallions, dill, and more salt and pepper to taste and serve.
