Thursday, July 9, 2009

Potato Salad

I haven’t been around much this past couple of weeks, largely due to being glued to the tennis at Wimbledon. Needless to say, the token Brit, Andy Murray, got knocked out in the semi-finals. (Sob!) It’s something like 72 years since a British man won the singles at Wimbledon. And the last British woman to win was Virginia Wade back in 1977, which incidentally was also the year of the queen’s silver jubilee. Anyway, better luck next year, Andy.

Also, I want to thank Pam at for kindly allowing me to use her recipe for Portabella Burgers in my recent article about a mushroom farm. If you’re interested you can find the article and Pam’s recipe here:

This recipe for potato salad features baby red potatoes from our garden, which were absolutely delish – still are in fact, as we haven’t used them all yet. Tragically the plants did die, but we were able to harvest a decent amount of new potatoes before they finally popped their clogs. Fortunately, however, our robust russets are robust and thriving, so many more spuds to come.

Potato Salad


2 lbs. red potatoes, unpeeled
1 rib celery, sliced
¼ of a red onion, sliced
3 hard-boiled eggs, sliced
¼ cup plain yogurt
¼ cup mayonnaise
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
Black pepper, to taste
Dash of paprika
  • Cut potatoes into halves or quarters depending on size, place in a saucepan and bring to boil over a high heat. Reduce heat to medium-high and boil gently for 10 – 15 minutes until potatoes are slightly tender. Don’t overcook or you’ll end up with mashed potato salad. Boil eggs while potatoes cook.
  • Allow eggs to cool in cold water. Drain potatoes, and leave to cool for 10 – 15 minutes.
  • In a small bowl mix together yogurt, mayonnaise, vinegar, mustard, and black pepper.
  • Put potatoes in a salad bowl with the celery, onions, and eggs. Add the dressing and toss gently to coat. Cover and chill in the refrigerator until ready to serve.
  • Before serving sprinkle with a little paprika.