Creamy Potato Salad

Forget the heavy, mayo-drenched potato salad of backyard BBQs past.

This version swaps in a tangy nonfat yogurt dressing with mustard and rice vinegar that coats every cubed potato without weighing it down.

Broccoli florets, sweet corn, green peas, and thinly sliced onion turn this from a simple side into a proper vegetable salad that happens to have potatoes in it.

A sprinkle of dill ties it all together with that classic summery freshness.

Variations

• Swap the broccoli for blanched green beans or diced carrots if that’s more your style.
• Add a handful of chopped fresh chives or parsley for extra herb flavor.
• Toss in some diced celery for crunch if you’ve got it on hand.