Summer is not the potato’s time to shine. In the winter, it’s a comforting, starchy staple–but in the summertime, it gets to become fries, or it gets to go into gloppy potato salads to get schlepped along to barbecues and picnics. Fries are never a bad thing. But potato salads… Most of them remind me of glue, which I do not want to eat. Anymore. (HAHAHA, joking.)
This is yet another Moosewood recipe. Elevated potato salad, with lots of flavor, bright vegetables, herbs and yogurt. Pretty much any vegetable or herb you have on hand gets to come out and play.
Like cucumbers? Totally.
Parsley. For green, bright happiness.
I like eggs in potato salad, too.
And red bell pepper, carrots, green onions and peas. I’d eat this as is, honestly, and there’s nothing “potato salad” about it yet. There are lots of suggestions for possible other additions in the book, including alfalfa sprouts, celery, radishes, toasted nuts, spinach and tomatoes, etc. Most laid-back recipe ever, it really is.
Yogurt, herbs, spices. Okay, some mayo too.
Oh yeah, this is a potato salad.
Kristina’s Potato Salad
(Recipe from )
About 3 lbs. potatoes (I used red), cooked, cooled and diced
2 hardboiled eggs, chopped
1 bell pepper, any color, chopped
3-4 chopped green onions
1 cucumber, peeled if it’s waxy on the outside, seeded and chopped
1 carrot, shredded
1 cup peas, fresh or frozen
1/2 cup, packed, minced fresh parsley
1/4 cup, packed, minced fresh dill
1-2 tsp salt, to taste
Fresh black pepper
1/4 to 1/3 cup white wine vinegar
1 to 2 tsp dry mustard
1 to 2 tsp dried tarragon
1 to 2 tbsp horseradish
1/2 cup mayonnaise
1 cup plain yogurt
Combine herbs, spices, vinegar, horseradish, mayonnaise and yogurt and mix well to make dressing. Combine all other ingredients in a large bowl and toss with dressing. Cover and chill.