Now me? I'm an equal opportunity potato salad eater. There's a certain time and place for some made with mustard, the warm and vinegary German kind, or my Maw Maw's that has eggs and celery and red wine vinaigrette in addition to other delicious things. Sometimes, you need something different, something cool and refreshing.
Enter my potato salad. It's a lighter take on a classically heavy dish. It's bright and fresh. And when it's too hot to eat anything heavy, it hits just the right spot.
Lemon Chive Potato Salad
1.5-2lbs potatoes (any variety you prefer, but I like the small red ones or fingerlings are perfect too)
1- 5 oz container of plain Greek yoghurt
2-3 Tbsp heavy cream
1/4 cup snipped fresh chives
3 Tbsp lemon juice
2 Tbsp kosher salt
Begin by slicing your potatoes into bite-sized pieces. You can peel them first of you like, but I love the skins. Boil them until they can be easily pierced by a fork.
Meanwhile, in a medium-sized bowl, mix the rest of the ingredients together.
When the potatoes are finished cooking, gently toss them into the dressing mixture. You can serve immediately, or keep in the fridge until you are ready to eat.
*These are just the proportions that I like for the salad. You can bump up or tone down any of these if you wish. And if you're a Greek yoghurt hater, try it first. The cream tones down the tang of the yoghurt. If you're still not convinced, you can use sour cream and cut back on the heavy cream.