In the PNW, lobster isn’t at the top of my shopping list so I sauté large prawns and chop them into chunks. I’ve also used the cilantro-lime shrimp from Costco.
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The simplest Fourth of July fruit salad I ever made was blueberries, strawberries and banana - I squeeze a fresh orange over top to keep the banana from turning brown. Super good combo.
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Dill Potato Salad
(measurements in parenthesis are for a doubled batch also this seems to taste a little better in small batches)
1 lb. baby red potatoes or fingerlings (2 lbs.)
3 Tb. red wine vinegar (6 Tb.)
1 tsp. sugar (2 tsp.)
5 Tb. plain Greek yogurt (1/2 C plus 2 Tb.)
4 Tb. low-cal mayonnaise (1/2 C.)
2 tsp. fresh chopped dill (4 tsp.)—ha ha I use a lot more
1 tsp. Dijon mustard (2 tsp.)
salt and pepper to taste
2 scallions, green tops only, chopped (3)
½ tsp. capers, drained (1 tsp.)
Cover potatoes with water by an inch and boil until fork-tender (not mushy), about 20-25 minutes. Drain, cool under running water, and leave 10-15 minutes before slicing. Halve or quarter potatoes into bite-sized wedges. Place in a flat-bottomed serving dish.* Pour vinegar over potatoes, sprinkle with sugar. Set aside. Combine yogurt, mayo, dill, mustard, salt and pepper in a small bowl. Toss gently with potatoes and vinegar/sugar until dressed and the vinegar is not pooled at the bottom of the serving dish. Sprinkle top of salad with scallions and capers. Cover and chill before serving.
Serves 4-6 (8-10)
*The flat-bottomed dish is better for combining the vinegar into the dressing. Don’t use a deep bowl for this recipe or some potatoes will swim in vinegar while others won’t get any. 8x8 is good for a 1 lb. batch.
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