Healthy Chive & Dill Summer Potato Salad

It's been a little while since I've posted a recipe; after being in NYC all weekend (another great trip) I was ready to relax & unwind by making a good dish from scratch.  I completely indulged all four days I was in New York, so I knew I wanted to make something that was light, summery & healthy - enter this healthified potato salad with fresh herbs that uses 0% Greek yogurt as a base instead of mayonnaise (and it still tastes awesome). I paired this dish with some lightly seasoned chicken breasts I grilled up last night with a little fresh lemon.  It was the perfect meal to enjoy on my back deck as I watched the sun set.  I hope you try it yourselves - you'll definitely enjoy!

The main attraction

Beauties

Fresh ingredients

Colorful bunch

Stir it up

Chop away

Pre-dressing

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That's one good lookin' potato salad

Healthy Chive & Dill Summer Potato Salad

Ingredients
Serves 4-6 people

- 10-12 medium red, blue & yellow potatoes, skin kept on & diced into about 3/4 inch pieces (you can use any kind of potato you prefer, really - I just love the taste & colors of the combination suggested)
- 3 eggs, hard boiled & diced into small chunks
- 1/2 cup diced yellow onion
- 1 cup non-fat Greek yogurt
- 1 tblsp grainy mustard
- 1 tblsp yellow mustard
- 1/2 tsp sugar
- about 2 tblsp chopped fresh dill
- about 1 tblsp finely chopped chives
- sea salt & ground pepper, to taste

Directions

Wash and pat dry potatoes, then dice into 3/4 inch pieces.  Place in a pot and fill with water so all potatoes are covered.  Bring to a boil on the stove, then reduce heat to a soft boil and cook for about 15-20 mins, or until potatoes are soft enough that they could be cut with a fork.  Once cooked, drain water and put potatoes in a large bowl in the fridge to cool while you prepare the other ingredients.

Hard boil eggs together in a pot on the stove - about 15 mins.  Drain water and let eggs cool.

Chop chives, dill & onion and set aside.  Once eggs have cooled, remove shell & chop into small chunks.  In a medium bowl mix together the yogurt & both mustards; add in the sugar, onion, eggs and salt & pepper. Remove potatoes from fridge and sprinkle the fresh chopped herbs over potatoes.  Pour half of the yogurt mixture over the potatoes & stir gently with a wooden spoon.  Pour the other half of the mixture over the potatoes & give it a few more stirs - you want the mixture to be incorporated, but not over-stirred so potatoes break or mash.

Top with additional fresh dill or chives before serving; keep refrigerated until ready to serve.

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