Potato salad with snap peas, yogurt, and dill

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Potato salad is another one of those classic dishes that gets ignored. Or else we tend to think its only place is at bbq's and picnics mounded onto a plastic plate with equal parts mayonnaise and mustard. This is a fresh take on potato salad that gives you all the satisfaction of picnic fare, but with a better ingredient list.

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Recipe (Serves 4 as a side)

Potatoes - 1lb (I used very small potatoes so I didn't have to cut them)

Snap peas - 1 cup with the ends trimmed off and sliced into 1/4" slivers

Red onion - 1/4 of a red onion, chopped finely.

Yogurt - 1 cup (Plain, whole, yogurt)

Dill - 1tsp (dried)

Salt/pepper - to taste

Fill a medium pot up with water to boil. Add in the potatoes and let them boil until cooked and are easily pierced with a fork. Drain potatoes and rinse under cold water. You don't want the potatoes hot to the touch, you want them slightly cooled. Mix together the sliced snap peas, red onion, dill, and salt/pepper. Stir until combined and then add in potatoes. Mash/chop with a fork very slightly and stir until everything is coated. Eat alone or served on a bed of greens.

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