Saturday, May 19, 2012

Potato Salad

I think the trick to good potato salad is making sure you don't overcook your potatoes. There is nothing worse that a pile of mush on your plate that no longer resembles potatoes. The other key is to make sure your dressing has the perfect balance of tang and creaminess.  Taste your dressing before you add it to the salad. Does it need more vinegar? Or maybe even add a few more pickles to the salad. I think this recipe has the perfect combination, but be sure to taste it anyways and make it is just they way you like it!

What you'll need
2 lbs Russet potatoes, boiled and cubed
4 Hard boiled eggs, chopped
2 Scallions, chopped
2 Celery stalks, chopped
1/3 cup Pickles, diced (baby dills work great)
Freshly ground black pepper

3/4 cup Mayonnaise
3/4 Plain Greek yogurt
2 tbsp Vinegar
1 tbsp Pickle juice
1 tbsp Dijon mustard
1/2 tsp Salt
1 tsp Sugar
1/2 tsp Dill (dried or fresh)

How to
1.  For the dressing, mix all ingredients in glass measuring cup until well combined.

2.  Let the potatoes and eggs cool before using. Put the potatoes, eggs, scallions, celery and pickles into a large bowl. Drizzle with the dressing and gently toss. Salt and pepper to taste.

3.  Place salad in a clean serving bowl and garnish with dill.

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