6 medium red potatoes,
1 lb asparagus, trimmed and cut in thirds
15-20 cherry tomatoes
1/2 cup kale, chopped
1/2 cup plain fat free Greek yogurt
1-2 tsp of fresh dill
1/4 C olive oil
1/4 C Balsamic Vinegar
Cook and cut potatoes & asparagus. In small bowl mix yogurt, dill, oil & vinegar. Add that mixture to the potatoes & asparagus. Mix in tomatoes and kale.
This is a nice lighter, healthier option to have as a side for all your upcoming BBQ's this summer. Enjoy this fresh tasting Summertime Potato Salad! My potatoes, kale & dill were all from this weeks share from my favorite local farm, La Nay Ferme.