: Creamy Potato Salad

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Potato Salad has been my favorite summer side dish since I was a kid.

I never met a starchy vegetable I didn’t like. Potatoes are the most versatile and satisfying staple in my kitchen. We like them baked, roasted, fried, and mashed…but for me, nothing beats a potato salad, eaten al fresco, on a nice summer’s day.

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If you are travelling with that potato salad, or if especially hot outside, consider swapping the mayo for Greek yogurt. Its just as creamy if you add a splash of olive oil with it.

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Ingredients:

3 pounds potatoes, peeled and boiled

1/2 cup corn kernels

1 cup tomatoes, chopped

1/3 cup red onion, diced

1/4 cup fresh dill, chopped

1/4 cup celery, diced

1/4 tsp ground paprika

1/2 tsp dried thyme

1 tsp salt

1/2 tsp ground black pepper

1 tsp honey

1 tsp balsamic vinegar.

1 cup Greek yogurt

1/2 cup mayonnaise

Method:

Boil. rinse, and cool potatoes. While cooling, prepare other ingredients. Prepare dressing by mixing mayo, yogurt, vinegar, sugar, and all other spices in a bowl. In a very large bowl, place in the cooled chopped potatoes, and all other prepared veggies. Add the dressing and toss gently to coat. Cover and chill at least 2 hours before serving.

This will feed a large family gathering, as a side dish.

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