Yoga Tribe Blog


Yoga Recipe: German Potato Salad with Cucumber and Dill


• 1 ½ lbs. Yukon gold potatoes peeled and cut into 1/2 inch cubes
• ½ cup finely diced sweet onion
• ½ cup finely diced celery
• ¾ cup diced cucumber
• ¼ cup. rice wine vinegar
• ¼ cup light sour cream
• ¼ cup 2% fat Greek yogurt
• 1 tbsp. chopped fresh dill
• 1/2 tsp. kosher salt
• ¼ tsp. fresh ground black pepper

1. Place potatoes in a pot and cover with cold water. Put over high heat and bring to a boil
2. Boil until potatoes are fork tender, about 5 to 10 minutes. Drain. Let cool until lukewarm.
3. Place potatoes in a large bowl. Add onion and celery.
4. Place cucumber in a paper towel or clean kitchen towel and squeeze as much water out as you can. Place into a medium bowl. Mix in vinegar, sour cream, yogurt, dill, salt and pepper.
5. Pour dressing onto potatoes and gently toss.
6. Refrigerate until ready to serve.

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