Also, I want to thank Pam at http://fortheloveofcooking-recipes.blogspot.com/ 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: http://www.ok-living.coop/Feature1.php
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.
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.