Happy Birthday America! Hopefully, today you and your family and/or friends will be celebrating Independence Day together. If you are having a get-together, or you are invited to one, you may need some sides to go with the meal. Well, one of my mainstays is good old potato salad. Through the years, I have tweaked my recipe and my potato salad always goes over big! My latest tweak makes it healthier by replacing most of the mayo with plain Greek yogurt and promise you, it is still absolutely delicious!
I use small, multi-colored gourmet potatoes, or fingerling potatoes. They are small with tender skin,so no need to peel. Keeping the skin, adds texture, nutrients, and fiber. Plus, not having to peel the potatoes, saves a lot of time.
I also cook the eggs in with the potatoes to save time and another step. Another trick to make this salad even better is to drain the potatoes after cooking, and placing them in the freezer for a few minutes to keep them from falling apart when you fold in the dressing.Speaking of folding in the dressing, always use a wooden spoon to do this. Metal spoons can really tear up those little potatoes.
You will need:
3 lbs. gourmet baby potatoes, halved or quartered if they are bigger
3-4 hard-cooked eggs, chopped
1 cup celery sliced or chopped
1/2 cup chopped onion (optional....I don't put onions in mine)
For the dressing:
2/3 cup whole-milk plain Greek yogurt
1/3 cup real mayo (I use the kind made with avocado oil)
2 Tablespoons white vinegar
1 1/2 Tablespoons salt
1 teaspoon yellow mustard
1/4 teaspoon black pepper
Boil potatoes and eggs together in a large pot for 10 minutes. Remove the eggs and place in a bowl of cold water for easier peeling. Check the potatoes. They should be fork tender, if not, boil for a few more minutes. They should be fork tender but not mushy. When they are ready, drain in a colander and then place them back in the pot. Stick the pot in the freezer for about 10 minutes while you mix the dressing and peel and chop the eggs. I have learned that by putting them in the freezer for a few minutes,it kind of seals the outer edges of the potatoes and keeps them from falling apart when you stir in the dressing. Peel and chop the eggs and prepare the celery and add them to the potatoes after removing from the freezer. Carefully stir in the dressing with a wooden spoon. I garnish it with a fresh sprig of dill. Enjoy your Fourth of July! Enjoy your family and friends!