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
- 6 tablespoons extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 3 cups red new potatoes, boiled and cubed to large bite size
- 1 cucumber, peeled and sliced into thin rounds
- 3/4 cup mayonnaise
- 1/4 cup plain nonfat yogurt
- 3 tablespoons chopped shallots
- 1/4 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.