A classic Potato Salad is the best way to kick off any type of gathering. It brings back so many family memories of epic BBQ’s and get togethers.
Hopefully my fresh take on this classic will see me through new memories I create with the family I’ve built.
Hope you enjoy!
Get a pot of boiling water rolling. Add a pinch of salt.
Then add 7-8 small yukon gold potatoes…
…and 1 whole egg.
Boil the egg for 10 minutes and remove. Boil the potatoes for 20 minutes or until fork tender.
Slice up 1/4 of a red onion…
…1 whole kosher dill pickle (never heated)…
…1 branch of celery and add the veggies to a large mixing bowl.
Once cool, quarter the warm yukon gold potatoes and add them to the large bowl.
Peel the egg, dice it, and add it to the same bowl.
Add 3 tbsp of greek yogurt…
…3 tbsp of olive oil and 3 tbsp of red wine vinegar.
Add a good pinch of salt and 1 tbsp cracked black pepper.
Add 2 tbsp dijon mustard.
Gently mix.
Plate the potato salad in a small serving dish, top with a few picked herbs such as Italian parsley, tarragon, dill, and chervil.
Drizzle a little bit of olive oil over the top and thats it!
ENJOY!!
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| Left: Pepper Grinder | Top Left: Boos Cutting Board |Top Middle: Baking Dish |
| Bottom Right: All-Clad Pan | Bottom Right: Glass Bowl Set |
