Potato Salad (Mayo-free)
We keep a running grocery list on the refrigerator door. As much as I hate the look of it, my husband adores the convenience of it, and there it remains.
I’m not sure why I keep it there, because obviously I’m in charge of all the edible comings and goings in the house. I used to ask my dear husband’s opinion about what he’d like to eat during the week, and he always returned things like tomato sandwiches in December and cauliflower curry in June. I would smile and move right along in my meal planning – those request could never be met.
So we have this dance: he adds items to the grocery list and I ignore them. Most of the time. I have a soft heart when the items he suggests are actually in season and available.
My problem is that I don’t account for his request while doing my menu planning. So Saturday I was grocery shopping, and I ran across “new potatoes” written on the grocery list. And there was a bag of them at the farm stand, calling the Omnivore’s name. So I bought it. And I came home. And I made all the meals for the week. And the potatoes sat in the dark cupboard. I had not added them to the grocery list; I had not accounted for them in my menu planning.
Because summer is the season for potato salad, I decided that I’d make a batch of the stuff for the Omnivore to eat along side his sandwiches at lunch time. I didn’t have celery on hand (because this dish WAS NOT PLANNED FOR!), but be sure to include it if you please.
The potato salad was the best I’ve made. It was creamy and tangy and just darn good. It didn’t include tossing a whole bunch of
fat mayo into the pot, which makes it even better in my opinion.
Potato Salad (adapted from Vegetarian Times)
a mayo free potato salad
2 pounds new potatoes
1/4 cup diced red onion
1/4 cup dijon mustard
1/2 cup plain yogurt
1/2 tsp celery salt
1/2 cup chopped celery (optional)
- Scrub potatoes.
- Bring a pot of water to a boil and place potatoes in a steamer basket over boiling water. Cover.
- Cook 10-15 minutes or until potatoes are done and fall from a knife blade when pierced. Let cool.
- Combine mustard, yogurt, and salt.
- Cut potatoes into 1″ chunks and combine with celery, if using, and red onion.
- Toss with dressing and serve with chopped parsley.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4