Salade de pommes de terre rouges à l’aneth

Ingrédients

• 3 pounds red potatoes, scrubbed clean and quartered (no need to peel)
• 1 1/2 cups plain Greek yogurt, plus more to taste (see note)
• 1 tablespoon dijon mustard
• 1/3 cup chopped fresh dill (plus more for garnish)
• 2 scallions, finely sliced
• 2 tablespoons capers (roughly chopped)
• A squeeze of lemon juice, to taste
• Salt and pepper to taste

Préparation

1. 1

   In a large pot, bring water to a boil, enough to cover potatoes. Boil the quartered potatoes until fork tender, about 20 to 25 minutes. Drain and give it a quick rinse with cold water. Set aside. Tip: Make sure they are fork tender - don't overcook them, otherwise they won't hold the dressing properly.

2. 2

   Make the dressing: In a bowl, combine the Greek yogurt, dijon mustard, fresh dill, scallions, capers, fresh lemon juice, and salt and pepper to taste.

3. 3

   Toss the prepared dressing with the cooked potatoes. Enjoy! It tastes best when cold, so I'd recommend refrigerating it for a few hours or overnight.