We like potato salads.
So, it would seem, does the rest of the world.
Most cuisines can claim one or more potato salads. I have 2 German, 1 French and 1 Italian potato salad that I make regularly in summer, plus a few of my own creation.
In Spain one finds Ensalada Rusa on most menus – translated as Russian Salad but I don’t think it has any basis in anything Russian. It’s a potato, carrot and pea salad, often with tuna.
All that explains why I call this ‘American Potato Salad’. It’s the one I grew up with.
I know one is not supposed to mess with a classic, but I lightened it up a bit substituting yogurt for some of the mayonnaise.
I added just a bit more heat by using Dijon-style mustard rather than ‘hot dog’ mustard.
American Potato Salad
Preparation and cooking time: 30 minutes
- 4 medium potatoes, 16oz (500gr) total
- 2 hard boiled eggs
- 2 – 3 ribs celery
- 2 tbs snipped chives
- 1 tbs good olive oil
- 1/3 cup mayonnaise
- 1/3 cup Greek or plain yogurt
- 3 tbs Dijon-style mustard or 4 tbs yellow salad mustard
- Hard boil eggs.
- Slice the potatoes for salad and put in a steamer basket over an inch of water and steam over medium heat for 15 minutes or until done.
- When done, put the potatoes into a bowl and immediately drizzle with 1 tbs olive oil, stir to coat and allow to cool for 5 minutes.
- Chop celery.
- Snip chives.
- Peel and chop eggs.
- To make dressing: Put mayonnaise, yogurt and mustard in small bowl and mix. Taste – add more mustard if you like (I like a lot) or mayo or yogurt to get the flavor you prefer.
- Add most of the dressing to the potatoes and mix lightly.
- Add celery, eggs and chives, stir to combine.
- Add the rest of the dressing if needed – to your taste. Serve.
Note: The yogurt adds a nice, tangy flavor and keeps the calories down a bit. If too thick you can thin with a bit of milk or cream or olive oil.