Friday, August 3, 2012
This recipe is one of my favorite cold side dishes, and I always make some version of it during the summer. I use different vegetables depending on what I have lying around in the fridge. The ingredients that stay the same are waxy small potatoes like fingerling or baby potatoes (which tend not to fall apart as easily), onion, and a pickle. Putting pickles in potato salads is something I learned from making Russian potato-based salads like the ham and potato salad and also the beet and potato salad (which uses both pickles and pickled cabbage). I find that pickles always make things better.
I also use different dressings, ranging from a mayonnaise-based dressings either with vinegar or lemon juice to a simple olive oil dressing with some herbs. I've made versions of this salad with sour cream and with yogurt. Sour cream works well, while yogurt does not seem to do the job by itself, making the salad less creamy and slightly dry.
In this recipe, I've used a bit of mayonnaise mixed together with Greek yogurt and found the combination to work really well. The small amount of mayo makes a big difference in taste, helping to make the salad creamier, while the yogurt helps keep this salad lighter and adds a pleasant hint of sourness. I've also skipped the eggs because there are so many other interesting things in this salad (like pickles), making them unnecessary, but you can feel free to add one or two.
Easy Summer Potato Salad
You will need:
1 3/4 lb (794 g) baby potatoes, such as heirloom
3/4 cup (95 g) green beans, trimmed, chopped into thirds
2/3 cup (95 g) red radish, chopped
1 small pickle, chopped
1/3 cup (45 g) red onion, finely chopped
2 tbsp chives, finely chopped
2 tbsp parsley, finely chopped
1 tbsp freshly squeezed lemon juice
2 tbsp mayonnaise
1/3 cup (79 ml) Greek yogurt
salt and pepper to taste
1. Slice baby potatoes into bite size pieces. Bring a large pot of water to a boil, then add a pinch of salt and the potatoes. Bring back to a simmer and cook until potatoes are just done, about 15-20 minutes. Drain and rinse under cold water to stop them from cooking.
2. Bring a small pot of water to a boil. Add the green beans and simmer 3-4 minutes, until slightly softened but still crunchy. Drain and rinse under cold water.
3. Place the boiled potatoes in a large bowl and add the green beans, radish, pickles, red onion, chives and parsley. In a measuring cup, combine lemon juice, mayonnaise, yogurt, salt and pepper and add to the vegetables. Toss. Serve chilled.