I’m a major lover of potato salad to accompany just about any meal in the Spring/Summer. This recipe I must credit to my friend Shawn, it’s been my go-to since he first sent it my way and instantly became my signature summer dish for any/every potluck I attended.
Spring is trying desperately to join us so I thought I’d continue to channel it by a pastel mani/pedi today and bbq ribs and potato salad for dinner tonight. C’mon Spring, I’m rootin’ for ya!
Feel free to try different variations – today I omitted the basil and just have dill and parsley in there and it’s still fantastic. Also let it be known I’m a big fan of high fat yogurt – full fat is the only way to go folks. Trust me.
Serve this salad with a batch of your favorite barbecued ribs or chicken for an old-fashioned summer picnic. If desired, add 2 chopped hard-cooked eggs or 1/2 cup chopped red onion with the potatoes.
3 lb. red potatoes, unpeeled
1/3 cup plain yogurt
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbs. Dijon mustard
3 Tbs. fresh lemon juice
8 green onions, white and light green portions, thinly sliced
2 celery stalks, finely chopped
3 Tbs. chopped fresh flat-leaf parsley, plus parsley sprigs for garnish
3 Tbs. chopped fresh mint, plus mint sprigs for garnish
3 Tbs. chopped fresh basil, plus basil sprigs for garnish
Salt and freshly ground pepper, to taste
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the potatoes and boil until tender when pierced with a fork, 15 to 20 minutes. Drain and let cool completely in the refrigerator for at least 1 hour. Cut the potatoes into 3/4-inch dice.
In a large bowl, stir together the yogurt, mayonnaise, sour cream, mustard, lemon juice, green onions, celery, and the chopped parsley, mint and basil. Add the potatoes. Season with salt and pepper and toss gently to mix.
To serve, transfer the salad to a large serving bowl and garnish with parsley, mint and basil sprigs.