Arugula Dill Potato Salad

June 28, 2020

Arugula Dill Potato Salad


  • 1 1/2 pounds new potatoes, cleaned
  • Salt

  • Freshly ground black pepper

  • 1/2 cup whole milk plain yogurt
  • 1/4 cup mayonnaise
  • large shallots, peeled and thinly sliced
  • large bunch arugula leaves, coarsely chopped
  • small bunch fresh dill, finely chopped


  1. Fill a 4-quart or larger pot halfway with water. Salt generously with at least 1 tablespoon of salt. Bring to a boil over high heat and add the potatoes. Bring back to a simmer and then turn the heat down to medium. Cook until the potatoes can be easily pierced with a fork, 15 to 20 minutes. Drain the potatoes and return them to the pot.

  2. Use a fork to pull a hot potato out of the pot, and slice it into quarters. Repeat with the rest of the potatoes, adding them to a large bowl as you cut them up.

  3. Whisk together the yogurt and mayonnaise. Toss the potatoes with this dressing, then toss with the shallots, arugula, and dill. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.


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