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Potato Salad with Yogurt, Arugula, and Dill

This potato salad is not for the faint of heart.  With arugula, shallots, and dill, these potatoes have explosive flavor.  I grabbed the recipe from The Kitchn, a great source of recipes and cooking tips.  I have to admit that two shallots are a little overwhelming, and I would stick to just one large shallot next time.  Also, instead of whole milk yogurt, I used nonfat Greek yogurt.  One great tip that the recipe offered was to pour the dressing over the potatoes while they’re still hot.  As they cool, they will soak up the flavor.  All in all, this is an easy, picnic-friendly dish.