Friday, August 3, 2012

my favorite potato salad

 I love the word "salad"; it can cover a multitude of sins. Especially in the South, where salads usually involve something creamy--mayonnaise, cream cheese, even cool whip--they are often much less healthy than they sound. I won't say I'm above such mayo-laden delicacies as grape or broccoli salad, but sometimes I want something a little more complex and a little less heart-stopping. Earlier this summer my mom asked me to make some potato salad for dinner at the beach, and based on a recipe I liked and what we had in the fridge, I came up with the recipe below. It's creamy, yes, and I don't know that I would call it health food, but it's more than potatoes+mayo+celery, and it is absolutely delicious warm or cold.

my favorite potato salad
adapted from food52
serves 4-6

10 or so medium red-skinned potatoes (about 1 1/2 lbs), cut in half
Olive oil and kosher salt, for roasting
1/2 c Greek yogurt
1/4 c mayo
2 tbsp sweet pickle relish
1 tbsp Dijon mustard
1 clove garlic, minced
1 green onion or 1/4 large onion, diced
2 ribs celery, diced
A few shakes Tabasco
1/2 tsp Creole seasoning

Preheat oven to 400. Toss potatoes with olive oil and kosher salt, and roast until cooked through and golden brown on the bottom (40-45 minutes). Meanwhile, combine remaining ingredients in a large bowl to make the dressing. When potatoes are done and you're ready to serve the salad, cut them into bite-sized pieces and toss with the dressing. Don't do this until you're ready to serve the salad (warm or cold is fine), since the potatoes soak up the dressing pretty quickly.

P.S. - I made a much larger batch of this for a meal we served this week at The Nashville Food Project, alongside pulled pork, maque choux, and banana blueberry cake. It's not up yet, but in the next few days they will have the recipe for maque choux on their website feature Cook for a Crowd. Check it out!

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