Dill Potato Salad

Name: Dill Potato Salad
Ingredients: 4 large potatoes, peeled and diced; ½ cup (125 mL) high-fat plain yogurt (10%); 1½ tsp (7.5 mL) fresh lemon juice; 2 Tbsp (30 mL) chopped fresh dill; 1 green onion, thinly sliced; ¾ cup (185 mL) quinoa sprouts

Preparation info

Serves
4

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Sprouted quinoa makes this potato salad a fresh alternative to the traditional recipe. Stored in a sealed container in the refrigerator, it will stay fresh for up to three days. If you prefer the creamier version and don’t mind the extra calories, use mayonnaise instead of yogurt.

Ingredients

4 large potatoes, peeled and diced
½ cup (125 mL) high-fat plain yogurt (10%)

Vegetarian
Gluten-free

Method

Boil the potatoes for 10 to 12 minutes, until tender. Drain and set them aside to cool.

In a medium bowl, mix together the yogurt, lemon juice, dill and green onion. Gently fold in the quinoa sprouts and potatoes. Mix well. Chill for about 1 hour. Garnish with additional sprigs of dill and serve.