Zippy Potato Salad
Today was one of those days where it was just too hot to talk. Even looking outside was exhausting. So when it came time to think about what to cook for dinner I knew it had to be something light and simple. I had some lingering red potatoes lying around so I ran with that. I have nothing against a good potato salad, they just scream hello summer. Sometimes though, it gets a little dull with the same old routine and who wants a heavy dish on a hot summer day.
The other day I was browsing around epicurious.com (they always offer good inspiration for me) and I stumbled on a potato salad that promised to be light and extraordinary. So tonight I revisited the bookmark to give this new salad a test run. I have to say, I was a little worried because of the mixed reviews, but what's the loss besides a few measly potatoes? Of course I did make a few adjustments to suit my owns tastes but who doesn't.
Zippy Potato Salad (adapted from epicurious.com)
The recipe was originally designed to serve 8 so I cut it down to scale since it was only for supper. Halving the recipe (sort of) worked out just fine for me.
4 medium red potatoes (or any boiling potato)
1 celery rib, diced
2 Tbsp mayonnaise (the recipe calls for 1/4 C mayo, but I was aiming for 'light' so I did half mayo, half yogurt)
2 Tbsp plain yogurt
2 Tbsp chopped chives
1/2 tsp grated lemon zest
1 Tbsp fresh lemon juice
1/2 tsp sugar
salt & pepper to taste
Cover the potatoes with water in a large pot and season well with salt. Bring to a boil then simmer until tender (about 15 min).
While the potatoes are cooking, stir together the remaining ingredients in a large bowl. Store in refrigerator until potatoes are ready.
Drain potatoes and cool completely. Cut into quarters (I cut mine into bite size pieces simply because I can't chew a quarter of a potato in one bite. Also, bite sized pieces allows for more coverage with the dressing. Cut yours as desired). Add to bowl with dressing and toss to coat well.
FYI: This recipe, as well as other potato salads, can be prepared up to a day in advance. Just prepare, place in covered bowl and refrigerate. Bring back to room temperature before serving.
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