New Potato Salad with Lemon, Dill, and Chives (No Mayo)

New Potato Salad with Lemon, Dill, and Chives

I finally get to show off my new Ninja food processor I got for Mother’s Day! For whatever reason, we hadn’t cooked anything that needed something chopped small until now. Well not exactly true. We made a chef’s salad the other day and I had fun chopping up the carrots and such for it, but it was not a blog-worthy meal. Just a typical throw-in-anything-you-have-in-your-fridge salad on a busy weeknight. However, the other night I set out to make a “lighter” version of potato salad that didn’t use mayonnaise. From all my research it appeared Greek yogurt was the best substitute, along with some oil and citrus and herbs.  This would make a great potluck salad since it doesn’t have mayo or eggs in it!

Ninja with Chopped Celery and Radishes

New Potato Salad with Lemon, Dill, and Chives

1 1/2 pounds small red new potatoes, quartered
1 celery stalk
2 radishes
2 tablespoons extra-virgin olive oil
3 tablespoons plain Greek yogurt
2 tablespoons fresh lemon juice
1/4 teaspoon Dijon mustard
1 tablespoon fresh minced chives
1 tablespoon fresh minced baby dill
Ground pepper, to taste

Boil quartered potatoes for about 10 minutes. Remove the potatoes from heat, drain, and rinse in cold water. Add to a bowl, cover, and refrigerate until ready to make the salad. Meanwhile, finely dice the celery and radishes. I really enjoyed using my the Ninja for the chopping. It only took about 4 pulses on the button to make me smile. It’s small and only handles two cups max of anything, but it does the job quickly and was a snap to clean up. I love it! (No I was not paid by Ninja for this endorsement.)

In a small bowl, whisk together the oil, yogurt, lemon juice, Dijon mustard, minced chives, minced dill, and ground black pepper, to taste. Take a taste to see if it needs more of any one flavor.  Stir into the bowl of potatoes, then cover and refrigerate to let flavors meld until ready to serve.

Potato Salad Ready to Mix

I thought this was a fabulous light side dish to go with the babyback ribs my husband cooked for dinner. The only complaint I had from the family was that I made my potato chunks too big. Some of the new potatoes were not exactly small, so use your judgment on what size to chop them. I have learned my family likes smaller. Oh, and the hubs inquired why it had no bacon, either. 🙂

P.S. I will not have a weekend post, as we are off to our river property for five days over the Memorial Day Weekend. God Bless all our troops and the family members who have lost their loved ones for our country.

Potato Salad and Ribs

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