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Author Notes: My mom found the basis recipe in a Craig Claiborne book called something like "Cooking with Fresh Herbs" in the '70s, when nobody in Albuquerque used fresh herbs. She's modified it some since then and it has become a staple at all our family picnics and barbecues.
I think the secret to success is dressing it twice (once in a vinagrette and again in a mayo-yogurt-fresh basil mix). The cucumbers keep the dish light and refreshing on the hottest days. —rachelnell505
salt and pepper to taste
tablespoons extra virgin olive oil
tablespoons apple cider vinegar
cups red new potatoes, boiled and cubed to large bite size
cucumber, peeled and sliced into thin rounds
cup plain nonfat yogurt
tablespoons chopped shallots
cup sliced fresh basil, plus extra sprig for garnish
- Place ½ teaspoon salt and a bit of fresh ground black pepper in a medium, non-reactive bowl
- Add oil, stirring with a fork; stir in the vinegar a bit a time to emulsify.
- Add the potatoes to the oil and vinegar mixture, refrigerate and let stand for at least 2 hours.
- In a separate bowl, mix the mayo, yogurt, shallot and basil.
- Drain the potatoes from the vinagrette (don't have to remove it all, just most) and pour the mayo dressing over them. Add the cucumber. Toss well, add salt and pepper as needed and make any other adjustments to the seasonings.