Wednesday, October 7, 2015

Potato Salad

Ah this recipe brings me back to my last pool party of the season!  It was mid September and still swelteringly hot.  I invited lots of friends and family over for a fun day poolside.  Everyone brought something delicious to eat and drink.  I served the oatmeal raisin cookies from yesterday's post, root beer pulled pork, and this potato salad.

Let me be clear: I usually hate potato salad.  You know how I feel about mayonnaise, but even without it, the thought of goopy salads is just gross.  This salad, though?  Not goopy.  And full of not just potatoes (which I love) but hard boiled eggs, celery, scallions, even finely chopped dill pickles!  Add that to the flavor of fresh dill, whole grain mustard, and paprika?  You've got yourself a potato salad.  I, of course, ignore the fact that the recipe calls for a mix of Greek yogurt and mayo, and use the yogurt alone.  I promise you that even yogurt-haters don't notice; there's enough flavor in there.

It may not be potato salad season (or pool party season), but hey, it's a holiday weekend.  It's not too late to make potato salad!  Give it another couple weeks, and it will just seem weird.  You'd better get on it now.


potato salad
from Two Peas and Their Pod
serves 4 - 6

2 pounds Russet potatoes, washed and peeled, cut in half
1/2 cup plain Greek yogurt
1/3 cup light mayonnaise (you can sub more yogurt!)
1 tablespoon yellow mustard
1 tablespoon whole grain mustard
1/2 cup chopped green onions
1/2 cup finely chopped celery
1/3 cup finely chopped dill pickles
2 hard-boiled eggs, peeled and roughly chopped
1 tablespoon finely chopped fresh dill
1/4 teaspoon paprika
salt and freshly ground black pepper, to taste


1)  In a large pot, cover potatoes with cold water.  Add 1 teaspoon of salt to the water.  Bring to a boil, reduce heat to simmer.  Simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.  Drain potatoes and rinse with cold water.  Once the potatoes are cool, cut them into chunks, about 1/2-inch pieces.  Place potatoes in a large bowl.

2) In another large bowl, whisk together the Greek yogurt, mayonnaise, and mustards.  Pour the mixture over the potatoes and gently stir with a rubber spatula until the potatoes are well coated.  Add the onions, celery, pickles, eggs, dill and paprika.  Gently stir again.  Season with salt and black pepper to taste.  Serve immediately or chill for up to 2 days.

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