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Author Notes: How do I know that Summer has finally arrived? It isn't by looking at the calendar, but by peeking out into my Urban Jungle on the porch! The sun is so warm and the days so long that my herbs suddenly seem to be bursting out of their window boxes and the tomatoes are up to the balcony ceiling! I decided to celebrate by making the herbs the center of attention in this Not-Your-Ordinary Potato Salad recipe.
I enjoy this recipe for a number of reasons. Not only does it give me a chance to enjoy all the "fruits" or my gardening labor, but I also think there's just nothing that says "Summer" quite like potato salad. If that isn't cause for celebration enough, this recipe happens to be a dramatic departure from the unappealing, over-dressed and mayonaisse-laden potato salad that comes in giant tubs at the supermarket. This version is fresh, low in fat, super tangy and wonderfully flavorful. The dressing is loaded with fresh herbs and gets it's marvelously creamy consistency from Greek-style yoghurt. The addition of greens makes the potato salad even better for you. Happy Summer, everybody! —the preservery.
- 2 lemons, juiced
- 1 cup greek-style yoghurt, nonfat
- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh chives, finely chopped
- 1 garlic scape, minced (may substitute 2 garlic cloves, minced)
- 1/4 cup fresh mint, finely chopped
- kosher salt, to taste
- freshly ground pepper, to taste
- 2 pounds small red potatoes, large diced
- 6 cups mixed salad greens
- 4 eggs, hard-cooked and sliced
- First, bring a large pot of water to boil. Add the potatoes and a little salt and cook until just tender, about 7 minutes. Drain and set aside.
- Whisk together all the dressing ingredients in a large bowl. Add potatoes and sliced eggs and toss until completely coated. Allow to cool in the refrigerator until potatoes are no longer warm (so as not to wilt the lettuce). Once cool, add salad greens and toss lightly to combine. Serve chilled or at room temperature.