My son B and his girlfriend J called from school the other day, wanting to know the ingredients in the potato salad I made when they were here a couple of weekends ago. They were planning to cook a steak also. They are cooking, hallelujah! I don’t know, and can’t honestly say I want to know, everything B is up to when he’s out of my reach, but it’s a little comforting to know it’s not all fast food all the time.
This is the potato salad I have made ever since I can remember, and it’s notable if for no other reason than that both my kids like it. Now I normally am not the person you want to go to for any recipes that don’t include yeast, or at least flour. But what the heck, it’s really good potato salad, and the Fourth is coming, and it’s not really a recipe anyway, more like a collection of ingredients.
Of course having this online could mean B calls just that much less often (because does he call when he doesn’t want or need something? not so much), but he doesn’t read here that I know of. So if you see him, please keep your mouth shut about it, OK?
If you’re unsure about the meaning of “good-sized,” “some,” “a few,” etc., please read what David Lebovitz has to say about “handfuls.”
Yield: About 6 servings
- 5 or 6 large-ish red potatoes, scrubbed, unpeeled, cut into 1-inch cubes, boiled until al dente and cooled
- 1/2 to 1 green pepper, chopped
- Some flat-leaf parsley, chopped
- A few scallions, thinly sliced
- A good-sized dollop of mayonnaise
- An equally good-sized dollop of plain nonfat yogurt
- Salt and freshly ground pepper to taste
- A little chopped fresh dill (optional)
Method: Combine everything.
Sounds great, I love the addition of the yogurt. I think I will have to follow your recipe next time! 🙂
Oh, btw, I can’t hide things from my kids – I know they both read my blog on a regular basis. It just makes my oldest visit more often and my youngest makes sure he is home for mealtime!
Judy (Judy's Gross Eats) says
Sounds delicious. I think I even have all the ingredients! I use potato salad as one of my dining benchmarks.
Nothing like a mayonnaise-y potato salad at a summer BBQ.
Al dente potatoes make me nervous. A little bite I can handle, but some people go too far, and there’s nothing worse than crunchy potatoes.
I’ll definitely try it because I am always looking for a good potato salad recipe that reminds me of my youth. Great summer food!
I often don’t put recipes on my family cooking blog there’s no weighing, measuring or I can’t even remember, or it depends on taste. But yours is definitely clear enough, dollops, a few, some… no problem!
Thanks for sharing… even though there’s no yeast!
yoghurt and mayo is a lovely mix for lighter salads. I use it in tartar sauce as well (with chopped cornichons, capers, red onions and tarragon if you want to know…)
It gives me pause when I write something like a bunch or a pinch but it is the way most all of us cook. Thanks for the link that was a good article.
And the potato salad looks grand.
It used to be our oldest only called with cooking questions. Now he’s an excellent cook. I did get him to call after two days with a computer question answer for me!;)) guess he thought I was filling his mail box with the same question.
I have a feeling that B and my son colluded in the same nursery as infants – funny how that behaviour seems rampant.
Madam Chow says
I like the addition of the yogurt to lighten things up a bit. I feel the urge to make some potato salad this weekend!
HoneyB, one thing I have tried to impress upon my daughter (the MySpace denizen) is that when you put it on the internet, make sure you’re OK with 700 million people reading it, because it’s NEVER private, even if you think it is.
Judy, now that I think about it, so do I. When I come upon a really bad one (not too often, but it happens), the red flag goes up.
Tim, I agree about crunchy potatoes, for sure! Maybe “al dente” wasn’t the right word. Just that I don’t want them mushy, and they go from just right to too soft in a flash.
Jane, there are a few things that say “summer” and potato salad is definitely one of them.
Lynne, the tartar sauce sounds great!
Tanna, I’m such a measurer it’s almost never the way I cook but I’m trying to learn!
giz, I’m told it gets better 🙂 (Actually, though, both my kids are lovely and independent people and when it comes down to it I wouldn’t change a thing about either of them!)
Madam Chow, the yogurt does make it quite a bit lighter, one reason why I like it. Have a great weekend!
Recipes like this are fun to make… It’s all about tasting while making it instead of measuring this and that. If only we could do the same thing with bread baking 🙂
OK, I made it this afternoon. I added some pickles and omitted the green pepper (didn’t have any). I should have put some cucumber but forgot. I added some paprika, too. I used little tiny red potatoes cut in rounds. It was very delicious! Thanks for the recipe.
Anna Allen says
Beef steak has always been my all time favorite dish and i am always looking for some new recipes that has steak as the main ingredient.:“
Bradley Thomson says
My favorite kind of Salad is none other Potato Salad. it really taste yummy.-`-
Shower Radio says
russian salads are kind of addictive, my mom always make those russian salad at home.`’