Its a fun twist on the classic side dish.
Simply Recipes / Karishma Pradhan
There’s a particular joy in rediscovering a dish after a long hiatus.
It was extra creamy with sharp notes of garlic balanced by freshly grated cucumber and tangy lemon juice.
Simply Recipes / Karishma Pradhan
I love the combination of cooling yogurt clinging to the creamy, waxy potatoes.
Yukon golds stay relatively firm and hold up well to the sauce.
A handful of dill and a squeeze of fresh lemon juice keep it refreshing for summertime.
Simply Recipes / Karishma Pradhan
Cover and bring to a boil over medium-high heat.
Remove the lid, reduce the heat to medium, and simmer for 15 to 20 minutes until fork-tender.
Cool the potatoes to room temperature, about 1 hour.
Meanwhile, make the sauce.
Cover and keep in the fridge until ready to serve.
Slice smaller potatoes in half; slice larger potatoes into quarters.
Toss with the dressing and taste for salt, seasoning as needed.
Garnish with the remaining dill and a drizzle of olive oil.
Serve at room temperature or chilled.
Store leftover potato salad in an airtight container in the fridge for 3 to 4 days.
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