Arugula is not my favorite green, but I do aim to eat everything I get from my farm share. There is almost always a preparation that makes a ho-hum vegetable into something closer to palatable. Several readers told me they love arugula raw in a salad, but that route is not for me. Since I also had a lot of potatoes from my CSA, I thought this light potato salad — Potato Salad with Yogurt, Arugula, and Dill — would be a good accompaniment to a dinner of soup.
J. doesn’t like mayo, so I adjusted the recipe by using a 6 oz. contained of non-fat Greek yogurt plus 2 Tbsp. of apple cider vinegar to thin it out and add some acid. I also used green onions instead of shallots. The combination of yogurt and dill screams “tzatziki!” to me, so I think this side dish would be a nice addition to a Greek-flavored chicken (lots of oregano and lemon) or just to round out a meal of a Greek salad.
The flavor is surprising, because your brain expects mayo when you see a creamy potato salad. But the taste is far from that traditional dish; it’s very springy and light, and super-tangy. We liked it well enough to finish leftovers, but it is probably not a dish I’d repeat. Still, if you like dill and yogurt, you’ll probably like this easy, fat-free dish.