10-12 small red skin potatoes
1 C Greek yogurt
2 Tbs chopped fresh dill
1 minced shallot
Salt and pepper
Boil 10-12 small red skin potatoes in salted water until cooked through (about 10-12 minutes). Set aside to cool slightly. In a small bowl mix together Greek yogurt, chopped fresh dill, and minced
shallot. Season with salt and pepper. Serve potatoes whole and warm with sauce on the side — or cold with quartered or whole potatoes tossed in the yogurt dressing. Add salt and pepper to taste.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.