Spring Potato Salad

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I don’t remember ever paying much attention to the seasons when it comes to food. It’s both a privilege and a curse of living in America. In fact, it wasn’t really until I studied abroad in Argentina that I was really confronted with the we-don’t-have-it-if-it’s-not-in-season nature of finding and cooking food. But, even then, Argentina, and all travels before that, preceded the deep interest I now have in cooking and eating healthy, so it was more of a nuisance than anything else.  All I wanted was some fresh veggies to balance out the extreme amounts of delicious beef I was eating, but alas.

Now, however, with farmer’s markets, with the tons of food blogs I now follow, with my realization that “in season” actually means good, I’m  paying attention. I’m certainly not at the point where I will only cook vegetables that are in season–that seems like a waste of a supermarket to me– but I have definitely found that my tastes are much more in tune with the flavors and foods of fall, say, or now, of spring.

So when I saw this recipe for a new potato and arugula salad, I was sold. If I hadn’t seen this recipe, one visit to the farmer’s market alone could’ve told me that arugula is in season.  And doesn’t it remind you of spring?  Plus, not being a fan of traditional potato salad, I was pleased to find one that wasn’t so heavy on the mayo and had the tartness of Greek yogurt. I didn’t modify the recipe much, but I did change the steps to make it a one-bowl deal. I figured with the nice weather we’ve been having, you might want to make it for the BBQ I’m sure you’re having this weekend. 😉

Spring Potato Salad
Recipe courtesy of TheKitchn
Serves 6 as a side, 4 if you make it a meal

Ingredients:

1.5 lbs new potatoes (I got a variety of purple, red, and white), scrubbed well
1/2 cup full-fat Greek yogurt
1/4 cup olive-oil mayonnaise
2 large shallots, sliced thin
1 large bunch of arugula (I used baby)
1/2 cup chopped fresh dill
1 tsp garlic powder
Kosher salt and fresh-ground black pepper
Optional: diced ham or diced hard-boiled eggs to give it a protein boost and make it a meal

Directions:

1. Add your potatoes to a large pot, and fill the pot until the potatoes are covered with about 2 inches of water. Add at least 1 tbsp of salt to the water, and bring the water to a boil over high heat. Once boiling, turn the heat down to medium and continue to simmer for about 15 minutes, until the potatoes can be easily pierced with a fork. Drain the potatoes and either return to the pot, or set the strainer over the pot so they continue to drain.

2. While the potatoes are cooking, whisk together the Greek yogurt and mayonnaise in a large bowl with a lid.  Add the garlic powder, and add black pepper to taste.
IMG_71133. Set up a station where you have the hot potatoes at the beginning, your cutting board in the middle, and the bowl with the yogurt/mayo mix at the end, like this:
IMG_71144. Take one potato at a time from the pot, and cut it into quarters.  Add the quarters to the yogurt bowl, and repeat this process until you’re out of potatoes.

5. Toss the potatoes with the yogurt mixture until well coated.
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6. Add in the arugula, dill, and shallots, and mix to coat. Season to taste with salt and more pepper. Serve warm (my preferred method) or refrigerate for at least an hour and serve cold.
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7. OPTIONAL: if you would like to eat this as a complete meal, I would recommend adding some diced deli ham or a diced hard-boiled egg. I did the ham method, and it was delicious!

Spring Potato Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Cuisine: American
Serves: 6
Ingredients
  • 1.5 lbs new potatoes (I got a variety of purple, red, and white), scrubbed well
  • ½ cup full-fat Greek yogurt
  • ¼ cup olive-oil mayonnaise
  • 2 large shallots, sliced thin
  • 1 large bunch of arugula (I used baby)
  • ½ cup chopped fresh dill
  • 1 tsp garlic powder
  • Kosher salt and fresh-ground black pepper
  • Optional: diced ham or diced hard-boiled eggs to give it a protein boost and make it a meal
Directions
  1. Add your potatoes to a large pot, and fill the pot until the potatoes are covered with about 2 inches of water. Add at least 1 tbsp of salt to the water, and bring the water to a boil over high heat. Once boiling, turn the heat down to medium and continue to simmer for about 15 minutes, until the potatoes can be easily pierced with a fork. Drain the potatoes and either return to the pot, or set the strainer over the pot so they continue to drain.
  2. While the potatoes are cooking, whisk together the Greek yogurt and mayonnaise in a large bowl with a lid. Add the garlic powder, and add black pepper to taste.
  3. Set up a station where you have the hot potatoes at the beginning, your cutting board in the middle, and the bowl with the yogurt/mayo mix at the end, like this:
  4. Take one potato at a time from the pot, and cut it into quarters. Add the quarters to the yogurt bowl, and repeat this process until you're out of potatoes.
  5. Toss the potatoes with the yogurt mixture until well coated.
  6. Add in the arugula, dill, and shallots, and mix to coat. Season to taste with salt and more pepper. Serve warm (my preferred method) or refrigerate for at least an hour and serve cold.
  7. OPTIONAL: if you would like to eat this as a complete meal, I would recommend adding some diced deli ham or a diced hard-boiled egg. I did the ham method, and it was delicious!