Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.
As the White Rabbit from Alice in Wonderland would say…I’m late / I’m late / For a very important date. / No time to say “Hello, Goodbye”. / I’m late, I’m late, I’m late.
This posting is a day late but I think I have a pretty good excuse, not that I need one, after all, I am boss of this blog.
I was busy enjoying some long weekend festivities with my family. I just couldn’t manage to tear myself away long enough to do any blogging.
This Monday was a holiday here in Canada. Victoria Day, a day when we honor the Queen of England, falls on the third Monday in May. I think most people simply refer to it as the May Long Weekend.
Anyways, there were local family events to attend and in the evenings we gathered for grilled chicken, burgers and some yummy potato salad that I would love to share with you.
Now I suppose everyone already has their favourite version of a potato salad, maybe even Alice and the White Rabbit but I want to share my favourite version because I of course think it is simply the best. There are a couple of things I do differently…to save time, I cube the potatoes before boiling them and I add my secret ingredient to the dressing.
The secret ingredient? My thick and creamy homemade plain unsweetened 24hr Greek Style SCD yogurt (I really must post about making my yogurt soon!).
I love the unexpected creamy and tangy boost yogurt gives to what would otherwise be a predictable warm weather side dish.
Shh! Please don’t tell Mr Fox, he thinks he hates yogurt but he loves my Creamy Potato Salad and I love sneaking some healthy probiotic into his diet
Recipe: Creamy Potato Salad With Surprise Ingredient
Summary: In addition to the health benefits, Yogurt gives this otherwise predictable warm weather side dish a wonderful creamy and tangy boost.
Gluten Free | Sugar Free | Vegetarian
- 6 eggs, I prefer organic free range eggs
- 1 tsp white vinegar, added to the boiling water, this makes the eggs easier to peel
- 2 lbs potatoes, unpeeled, white, red or gold, cubed into bite size pieces
- 4 fresh green onions, finely chopped
- 4 – 6 radishes, finely sliced or chopped
- 4 stalks celery, finely sliced or chopped
- 1/2 Cup plain unsweetened yogurt, I used my homemade 24hr SCD yogurt
- 1/2 Cup real mayonnaise, make sure it is gluten free
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp onion powder
- 1/2 tsp ground mustard powder
- 1/2 tsp paprika, plus extra for garnish
- Place eggs in a saucepan, cover with water, add vinegar, this makes the eggs easier to peel, boil for 9 minutes, drain, immerse in cold water. This stops the cooking process and helps with cooling.
- Place cubed potatoes in a saucepan, cover with water, boil for 10 to 12 minutes or until just fork tender. Be careful not to over cook or you will end up with mushy potatoes.
- Pour into a large colander to drain. Rinse with cold water. This washes away excess starch, stops the cooking process and helps to cool the boiled potatoes.
- In a large bowl, place chopped green onions, radishes and celery.
- Peel cooled hard-boiled eggs. Grate, mash or chop 4 of the 6 eggs. Add to the chopped veggies, stir until blended. Slice the other 2 eggs and set aside for garnish.
- Add cooled potatoes to the egg and veggie mixture, stir to combine.
- In a small bowl or measuring cup, combine the yogurt, mayonnaise, salt, pepper, onion powder, mustard powder and paprika. Stir with a whisk until smooth and well blended.
- Pour dressing over the potato mixture, mix until well combined.
- Use the backside of a large spoon to smooth down the top of the potato mixture. Use a dampened paper towel to clean excess dressing off the upper edge of the bowl.
- Slice remaining boiled eggs and place evenly over the top of the potato salad. Press eggs gently into place, sprinkle liberally with paprika
- Cover and chill 1 to 2 hours before serving.
- I did not have any fresh herbs on hand, but this salad is lovely with them! Add 1 – 2 Tbsp chopped fresh dill, parsley, or cilantro to the dressing mix.
Recipe by Laureen.
Preparation time: 30 minute(s)
Cooking time: 10 minute(s)
Diet type: Vegetarian
Diet tags: Gluten Free | Sugar Free
Number of servings (yield): 8
This posting is linked to the following events:
It’s a Keeper Thursday hosted by Christina at It’s a Keeper
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