Friday, July 3, 2009

Potato Salad

The beginning of summer means eating outdoors, and brings in picnic season. Whether it's a picnic in the park or in the backyard, potato salad is a staple of outdoor food fare. Here's a traditional recipe for potato salad. Use red or other waxy potatoes. They'll hold their shape during the boiling process, and won't turn mushy after you add the dressing.


4 red skinned potatoes
2 eggs
1/4 cup thinly sliced celery
1/4 cup diced sweet onion or red onion
1/4 cup mayonnaise
1/4 cup greek yogurt
1/4 cup seasoned rice vinegar
1 tbs whole grain mustard
1/2 tsp dill leaves
1 tbs chopped fresh flat leaf parsley


Bring enough water to boil to cover the potatoes. Add the potatoes and cook until tender, 15 to 20 minutes depending on the size of the potatoes. You'll know when they're tender when you can pierce them with a fork. Meanwhile add the eggs to a saucepan with enough cold water to cover the eggs. Bring the water to a boil, remove from heat and cover. Let the eggs sit in the hot water for 10 minutes. Make the dressing and prepare the other vegetables while the potatoes are boiling and the eggs are sitting. Mix the mayonnaise, yogurt, rice vinegar, mustard, and spices in a large bowl. Add the celery and onion to the bowl. When the eggs are done, rinse them with cold water, and peel. Quarter the eggs and add them to the dressing bowl. Drain the potatoes when they are done, rinse with cold water, and cut into bite size pieces. Add them to the bowl. Mix all ingredients. Serve warm, or refrigerate and serve cold. Mayonnaise and eggs can go bad rather quickly, so if you do take this salad on a picnic, make sure to keep it cold until eaten.

Serves 4

Stealthy Cooking Tip: Keep the skins on the potatoes. It makes them look festive, plus it ups the nutritional value of the salad.

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