1 1/2 pounds potatoes, cut into chunks (I used baby dutch yellows)
1/2 cup plain fat free Greek yogurt
1 lemon, juiced
2 Tablespoons oil
1 Tablespoon dijon
2 teaspoons fresh dill, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Boil potatoes in salted water until soft. Drain and set aside.
Mix together all other ingredients for the dressing.
Toss potatoes in dressing.
Cover and refrigerate for at least two hours. It is best if it sits overnight.
1 cup chicken, shredded (about one breast)
1 teaspoon rosemary
Salt and pepper
2 Tablespoons mayonnaise
2 Tablespoons Dijon mustard (I used Grey Poupon Country Dijon, a course-ground mustard)
1 Tablespoon lemon juice
1/4 cup cucumber, peeled and chopped
1/4 cup pecans, toasted
In a medium bowl, stir together rosemary, mayonnaise, dijon mustard and lemon juice. Add chicken, cucumber and pecans, and toss with the dressing. Chill before eating. Serve with a bun, artisan or on a piece of lettuce.