I don’t like potato salad. There. I said it. At least I didn’t *think* I liked potato salad. As a kid, just looking at the bowl full of potatoes swimming in a yellow egg and mayo combo made me not even want to try it. Ew.
Years later I was at a restaurant here in town, a favorite — Stanley J’s Deli on Clays Mill Road, and they had potato salad as a choice for a side item. I looked intently at this stuff that didn’t resemble the potato salad of my childhood. First of all it was white. Second of all, there was dill in it, and lastly there were red potatoes with the SKINS STILL ON THEM!!!! What is this madness?!?!?!?! I don’t know why, but I was intrigued. I gave it a whirl. It. Was. Amazing.
I’m not sure exactly what was in Stanley J’s potato salad, but I liked it so much I had to make my own. Something you need to know about me is that I am not a good measurer. I don’t usually measure when it’s something I make myself. This recipe isn’t going to have really specific measurements. Everyone has different tastes so just use your best judgment. I’ll give you a vague idea of measurements if you’ll not flip out because I didn’t tell you *exactly* how much dill to use. Meet me halfway, okay?
In the last year I have altered my recipe. This recipe I have switched out the sour cream for plain Greek yogurt. Honestly, I can’t really tell the difference and it makes me feel a little less bad about myself because I can tell myself it is good for me and I get a little protein to boot. You can use either sour cream or plain Greek yogurt, whatever floats your boat. Let’s get started.
Jen’s Potato Salad
You’ll Need:
red potatoes (I use large and small, whatever I have on hand)
nonfat plain Greek yogurt (I get the 17.6 oz container, but I can make a couple of batches with that much) OR lowfat sour cream
green onions (two or three?)
dried or fresh dill (1 Tbsp?)
salt and pepper to taste
Thoroughly wash potatoes and cut into bite size pieces, leaving the skin on the potatoes. Put potatoes in pot and add water, where they’re all submerged with a little to spare. Heat to a boil and turn down slightly, and stir occasionally for several minutes until potatoes are softened — but don’t over cook! If you do you will end up with mushy potato salad. I check mine with a fork every couple of minutes until they’re just right. Drain the water off your potatoes and set aside. Let them cool while you get the other ingredients together. I’m guessing if you were pressed for time you could put the potatoes in the fridge to allow them to cool faster.
Wash green onions and chop. Set aside. Once potatoes are cool, add Greek yogurt (or sour cream) to your mixture, folding it into the potatoes, not stirring it in. If you like dryer potato salad (like I do), add less Greek yogurt/sour cream. If you like yours with more substantial “stuff”, then by all means, add more. Fold in your onions and then add about 1 Tbsp of fresh or dry dill. Fold that in also, then add salt and pepper to taste. Refrigerate. That’s it! Enjoy!!!!
