Creamy Dill Potato Salad

• •2 lb potatoes (Red-Skinned or Russet, washed)
• •1 tsp salt (for cooking water)
• •1 red onion (medium, sliced)
• •1 tbsp capers (optional)
• •0.25 cup half and half (for the dressing)
• •0.5 cup fat-free plain Greek-style yogurt (for the dressing)
• •1 tsp Dijon mustard (for the dressing)
• •1 tbsp lemon juice (for the dressing)
• •1 tbsp fresh dill (chopped, for the dressing)

Instructions

1. 1

   Cook the potatoes. Peel the potatoes if needed (leaving the skin on works well), cut them into 1-inch pieces and rinse. Place in a large pan, cover with water, add the salt, and cook on high heat. Bring to a boil and cook for 10 minutes. Drain in a colander and let cool completely.

2. 2

   Make the dressing. While the potatoes cool, combine the half and half, yogurt, Dijon mustard, lemon juice, and fresh dill in a small bowl. Mix well and keep in the fridge.

3. 3

   Make the salad. In a salad bowl, mix the cooled potatoes, sliced red onion, and capers.

4. 4

   When ready to eat, pour the dressing over the potato salad. Use a potato masher to mash mildly — this gives the dressing something to bind to and makes it creamier — then mix well. Best served chilled.

Tips & Notes

• •Leave the skins on for more texture and nutrients.
• •Mash only mildly so the salad stays chunky while the dressing binds.
• •Best served chilled — make it ahead and refrigerate.