This potato salad was my favorite of the three salads I made for a BBQ we had this weekend, and wanted to share it while it’s still summer salad season! It’s brim-full of veggies (and could have had more), and is another great find in my becoming-tattered copy of the The New Moosewood Cookbook. Of course I’m not eating the dregs of it that are still in the fridge as I type this, I opted instead for the very stale chocolate cupcake with frosting mounded on top to moisten it up a bit. Chocolate crumbs are less deadly to computers than mayo, aren’t they? Not that I need lame excuses. I think I’d best get back to the recipe before you all go off dreaming of chocolate and forget entirely about nice cold Potato Salad full of crunchy veggies …
Kristina’s Potato Salad (from Moosewood Cookbook)
- 6 medium potatoes (about 3 lbs) … scrubbed, chopped, and boiled till just tender
- 2 harboiled eggs, chopped
- 1 med. bell pepper, diced
- 3-4 minced scallions
- 1 small cucumber, seeded and minced
- 1 c. finely chopped parsley
- 1/4 c. minced fresh dill (or 1 T. dried)
- 1-2 t. salt (or more to taste)
- fresh black pepper
- 1/4 to 1/3 c. cider vinegar
- 2 t. dry mustard
- 2 t. tarragon
- 2 T. prepared horseradish
- 1/2 to 1 c. mayo
- 1/2 to 1 c. yogurt or sour cream
Combine well, season to taste, cover, and chill! Toasted sunflower seeds or cashews are a good addition, sprouts too, radishes, peas, celery, carrot, or whatever other veggies seem to fit to you … just keep ‘em diced and on the crunchy side. Enjoy!