Fourth of July potato salad

For those of us living in the U.S., the Fourth of July holiday is just a few days away. Realizing that fact prompted me to look for a recipe you can make if you need to bring something to a barbecue or potluck (and for those readers not celebrating the holiday, this dish is just as delicious for a regular ol’ summer night). I’ve made this potato salad on numerous occasions, and each time the bowl has been (sometimes literally) licked clean. Yes, it’s just that good. What I like about this recipe is that, as with traditional German-style potato salad, it eschews mayonnaise in favor of oil and vinegar, but the addition of a couple of ingredients makes it just as creamy and flavorful (if not more so). It’s also wicked-quick to make. Enjoy!

Ingredients:

• 3 pounds red-skinned boiling potatoes, cut into bite-sized chunks
• 3 Tbsp chopped fresh dill
• 1 small red onion, minced
• 2 cloves garlic, minced fine
• 3 Tbsp red wine vinegar
• 5 oz. Greek-style yogurt
• 2 Tbsp prepared mustard (the kind you put on hot dogs)
• 2 tsp dill seeds
• 3/4 cup safflower oil

Directions:

Boil potatoes until JUST tender (do not cook until soft or they will become mushy, though this will not affect the taste). Remove from heat, drain, and allow to cool somewhat (they can still be warm when you add the dressing). Whisk together all the remaining ingredients EXCEPT the oil. Slowly add the oil, whisking the entire time to emulsify the dressing. Pour the whisked dressing over the potatoes; refrigerate until ready to serve. Can be served warm, room temp, or cold. Serves 4-6.

NOTE: This dish is vegetarian; to make it dairy-free (and vegan), eliminate the yogurt (or use a vegan/dairy-free substitute instead). This is also a naturally gluten-free dish, though there are sulfites in red wine vinegar (apple cider vinegar might work as a replacement if you’re concerned about sulfites, but read the label carefully first). Quality mustard should be dairy- and gluten-free as well, but read the labels to be sure.