Hi, let’s talk potato salad.
It’s an important topic, because every single picnic and potluck always somehow ends up with potato salad somewhere on the table. And not every potato salad is created equal. Some are delicious, some are just plain gross.
Here is a quick rundown on the common problems with potato salad:
- Too much mayonnaise. Stop ruining good potato salad, mayonnaise. I get that you add a nice creamy factor, but you often ruin a dish because you don’t know the word “moderation.”
- Undercooked potatoes. I’ve been guilty of this one. Sometimes the potatoes aren’t quite cooked enough, and your potato salad is just a tad too crunchy with a raw potato flavor. Yuck.
- Pickles or relish. Just no on this. I like pickles just fine on their own. But they have zero business overwhelming my potato salad.
- Dill. Dill is one of the most unpleasant tastes. Maybe if it’s subtle, fine. If potato salad has too much dill it will be rejected on my paper plate with the overly-vinegared pasta salad.
Cook time: 15
Total time: 20
Yield: 6-8 servings
- 3 pounds small white or red potatoes
- salt & pepper
- 1 cup plain Greek yogurt
- 2 tablespoons whole grain or Dijon mustard
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, and set aside.
Meanwhile, in a small bowl, whisk together the yogurt, mustard, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten.