Orange-Dijon potato and dill salad

4 generous servings

• 2 1/2 to 3 lbs (1.25 to 1.5 kg) baby potatoes, preferably red-skinned
• 1/2 cup (125 mL) Balkan-style plain yogurt
• 1/3 cup (75 mL) mayonnaise, preferably light
• 2 tbsp (30 mL) Dijon mustard
• 1 tsp (5 mL) grated orange peel
• 2 tbsp (30 mL) orange juice
• 2 garlic cloves, minced
• 3/4 tsp (4 mL) salt
• 1/2 tsp (2 mL) freshly ground black pepper
• 4 green onions
• 1/4 cup (50 mL) chopped fresh dill

1. Slice potatoes in half, unless they’re very small.
2. Place in a large saucepan and cover with water. Bring to a boil over high heat.
3. Reduce heat to medium, partially cover and continue cooking until fork-tender, 15 to 18 minutes.
4. Meanwhile, place yogurt in a large bowl.
5. Stir in mayonnaise, Dijon, orange peel and juice, garlic, salt and pepper.
6. Thinly slice onions and set aside
7. As soon as potatoes are cooked, drain well.
8. Stir into yogurt mixture.
9. Then stir in onions and dill until evenly mixed.
10. Serve warm or at room temperature, or cover loosely and refrigerate up to 3 days.
11. Salad may need a little more orange juice, mayonnaise, mustard or salt.
12. Great with Garlic Chinese Ribs