Summer’s Coming Potato Salad
I promised a summery potato salad and I’m delivering. We don’t go more than two weeks without making a batch of this staple. I think potato salad gets a bad reputation as being a soggy, gloppy, mayonnaise drenched mess, but let’s rethink that! This recipe is loaded with potassium from the potatoes, fresh crisp goodness from the veggies and herbs, and that punch and tang needed to liven up your plate from the vinegar and yogurt in the dressing. A scoop of this will find its way on every plate once you realize how perfectly it pairs with most proteins. We’ve even been known to serve it alongside scrambled eggs and sausage for breakfast. Yeah, it’s that good.
Ingredients:
Makes 8 servings
3 pounds small potatoes, like red or yellow
3 tablespoons red wine vinegar
salt and pepper to taste
1/3 cup mayonnaise
1/3 cup greek yogurt
3 green onions, thinly sliced
1 celery stalk, thinly sliced
2 shallots, thinly sliced
1/4 cup parsley, finely chopped
1/4 cup dill, finely chopped
1/4 basil, finely chopped
Directions:
Put the potatoes in a large pot and cover with water. Put on the stove and bring to a boil. Reduce the heat to medium and simmer until a knife is easily inserted into the potato’s center, about 15 minutes. Drain the potatoes and let them cool for about 15 minutes. Meanwhile, mix the mayo, yogurt, green onions, celery, shallots, and herbs together in a small bowl. When the potatoes are cooled a bit, cut them into bite size pieces and toss them with the vinegar, salt, and pepper in a large bowl. Pour the mayo-herb dressing over top and carefully fold it together until combined. Taste for seasoning and add more if needed. Enjoy! Store leftovers in the fridge in a covered dish.
