Herbed Yoghurt Potato Salad

img_0521As the warmer weather approaches, so does our tendency to put “BBQs” on the menu for dinner. Mr BBB is usually in charge of the meat, while I take care of the sides – the ‘regulars’ being a green salad or oven baked potatoes.

But recently I went for another potato option…potato salad!


An Aussie favourite – that is usually loaded with mayonnaise and bacon. But on this occasion, I created a ‘lighter’ version. Still packed with flavour, yes, however in place of mayonnaise I went with natural yoghurt – and left out the bacon all together. Instead, the salad was given a flavour kick with lots of fresh herbs and another one of my favourite – dill pickles!

It didn’t take too long to prepare, and was far from difficult. With the added bonus  that I could make it in the morning and let the flavours develop throughout the day.

img_0517A nice take on an old classic indeed!

Herbed Yoghurt Potato Salad

  • 1.5kg potatoes (desiree or something similar) I left the skins on, but you could peel them if you prefer.
  • 3/4 cup natural yoghurt
  • 2 tbs whole egg mayonnaise
  • 1 tbs red wine vinegar
  • 1 tbs Dijon mustard
  • 100g dill pickles, chopped
  • 3 green shallots, sliced thinly
  • Handful chopped herbs (I used dill and mint, but parsley would work nicely too)
  1. Boil the potatoes until tender, then set aside to cool slightly. Dice.
  2. Combine the yoghurt, mayonnaise, vinegar and mustard, and season to taste.
  3. Add the dressing to the potatoes (while they are still slightly warm), along with the remaining ingredients. Stir gently until combined.
  4. Cover and place in the fridge until required.

Salmon en papillote

IMG_6813 Mr BBB and I have consciously been trying to include more fish in our diets. You know – because of the protein, omega 3s….and all that jazz. And not to mention that it just tastes good! The fact we live in a landlocked state, however, means that I am pretty cautious when it comes to buying seafood. I tend to only really buy it from the fish market (even though I know their seafood is shipped / collected from interstate too) rather than from the big 2 supermarkets. So when we happened to be in the area of the markets this week, we stopped in and bought two gorgeous fillets of salmon for our eating pleasure. IMG_6801 And why not try a new cooking technique while we were at it. In this instance – Salmon “En papillote” – or “in paper / parchment”. A method of cooking in which the fish is put in a folded piece of baking or parchment paper along with other flavourings, and baked in the oven. The idea being that the all the juices and aromas are preserved, with the food’s steam cooking the contents. So what to cook with the salmon? A quick web search revealed this recipe, that seemed just perfect. IMG_6800 Salmon + lemon + dill + capers = a great combination. Putting the dish together could not have been easier. Just layer… IMG_6803 IMG_6804 fold… IMG_6806 And tightly roll the edges over to enclose the fish and create a parcel. IMG_6807 IMG_6805 Baked in the oven for 15 minutes or so, until the salmon had cooked. IMG_6810 Served alongside some steamed broccoli and asparagus.. IMG_6812 And we had ourselves quite a tasty and healthy meal indeed! IMG_6813 I overcooked the salmon (oops), but it was surprisingly still moist and not dry at all. IMG_6815 The flavours of the lemon, dill and capers had also worked their way into the salmon fillets – making it a rather delicious and flavoursome piece of fish indeed. IMG_6816 Definitely a method of cooking that I will try again that’s for sure! What about you? Ever cooked “en papillote”?

Yoghurt dill potato salad

Potato salad is a rather iconic addition to any Australian BBQ, with many people having a ‘favourite’ recipe that they turn to when asked to “bring a salad”. Mostly rich in mayonnaise, however, it is probably not the healthiest salad option on the menu (and the mayonnaise content also making it a salad that is best avoided by pregnant ladies). With that in mind, when Mr BBB and I invited some friends around for a BBQ the other evening, I wanted to create a potato salad that was both waistline and pregnancy friendly. And with only 4 ingredients and a few simple substitutions from the ‘normal’ ingredients, we had ourselves a suitable potato salad in no time at all. potatosalad A yoghurt dill potato salad! Just potatoes I used desiree)… IMG_4266 Boiled… IMG_4264 Cubed… IMG_4267 Meanwhile – the dressing… IMG_4268 Just natural yoghurt, fresh dill and mustard. IMG_4270 All together now. IMG_4272 And my ‘healthier’ potato salad was complete. IMG_4273 Unlike some potato salads that can be quite rich owing to the mayonnaise, this one remains relatively light due to the substitution of natural yoghurt. IMG_4275 The yoghurt and mustard also add quite a zing, and pair nicely with the abundance of fresh dill throughout the salad. IMG_4274 Overall, a lovely fresh take on an old classic. Yoghurt dill potato salad (serves 10-12 as a side dish)

  • 2kg desiree potatoes
  • 1 cup natural yoghurt
  • 2 tbs mustard (I used dijon)
  • Handful fresh dill, chopped
  1. Boil the potatoes until just tender, drain, then set aside to cool. Cube and place in a large bowl.
  2. In a separate bowl, combine the yoghurt, mustard and dill to make the dressing.
  3. Pour the dressing over the potatoes, and stir to combine.
  4. Cover and place in the fridge for 1 hour, to allow the flavours to develop.

What about you? Do you have a favourite potato salad recipe?

7 reasons why I love public holidays…

#1 – No work and no guilt over sleeping in until 10am!!!! PA040545 #2 – Being able to hit the road for a 50km training session on the bike. IMG_0808 PA040543          IMG_0810  #3 – Being able to stop half way through your training session for lunch… IMG_0803 Vietnamese iced coffee… IMG_0802 And prawn rice paper rolls… IMG_0804 Or a salad + spring roll combination for Mr BBB. IMG_0806 #4 – The post-ride fresh orange, celery and pineapple juice (that was consumed in about 2.4 seconds) IMG_0813 #5 – Having extra time to experiment in the kitchen with a Mystery Box ingredient… IMG_0819 Dill! IMG_0816 Did you know? Dill is a short lived perennial herb that is related to parsley and the carrot. It is believed to have soothing qualities, and is often used to relieve colic in babies.  Dill is sometimes confused with fennel as the leaves are quite similar, although the flavour of dill is more akin to caraway. When I drew this ingredient I knew exactly what to cook. I had seen a recipe for fish cakes in this wonderful cookbook a little while ago, and was keen to give it a try. IMG_0864 It was actually a pretty simple recipe…Mix flaked salmon, mayonnaise, mustard, dill and parsley. IMG_0836 After rounding into patties, brush with egg, and fry in a little olive oil for 3 minutes each side. IMG_0849 Served with a large green salad. IMG_0841 And topped with natural yoghurt mixed with some extra fresh dill. IMG_0862 A healthy yet tasty take on an old favourite. IMG_0860 #6 – Finishing the day with a little vanilla bean gelato. IMG_0835 Served with a sprinkle of choc-coated cranberries. IMG_0817   IMG_0868 #7 – Although I did not get enough votes to advance to challenge 3 of the Project Foodbuzz competition, I had a great time competing in challenges 1 and 2, and I am so ever grateful for those of you that did vote for me 🙂 And hey, I now have a killer dinner party menu just waiting for the right occasion 😉 Ahhh yes, how could you not love public holidays! What about you? How do you like to use dill? I love to use it in potato salad, which I make with natural yoghurt and red wine vinegar! Speaking of which, I must make a batch and share the recipe with you soon! Happy Baking 🙂