Dill Potato Salad

1 pound red potatoes

4 celery stalks, chopped

1/2 red onion, chopped

2 tablespoons fresh dill, chopped

2 tablespoons fresh or dried chives

1/4 cup red wine vinegar

1/2 cup plain Greek yogurt


Scrub each potato then place in a large pot. Fill the pot with just enough water to submerge the potatoes. Turn the burner on high to bring the water to a boil, then turn down the temperature to low-medium. Cover the pot and cook the potatoes 20-25 minutes, or until tender. Drain the potatoes in the colander, then transfer them to a cutting board. Chop half of the potatoes, then mash the other half. Return the potatoes to the large pot and add the remaining ingredients, salt and pepper. Toss to coat, then chill until ready to serve. Store in the refrigerator for up to 3 days.


Farmers Market Potato Salad

2 pounds Yukon potatoes, cubed

1 cup corn (fresh or canned)

3/4 cup zucchini, diced

3/4 cup red onion, vertically sliced

2 tablespoon fresh tarragon, chopped

3 tablespoons olive oil

2 tablespoons apple cider vinegar


Preheat oven to 425 degrees. Place corn and potatoes on a roasting pan. Drizzle with 1 tablespoon olive oil. Bake for 30 minutes or until potatoes are tender. Meanwhile, heat a skillet on medium heat and coat bottom with 1 tablespoon olive oil. Sauté zucchini and onion until soft and lightly brown. Remove from heat. In a small bowl, combine vegetables and toss with remaining 1 tablespoon olive oil, vinegar, tarragon, salt and pepper.