“I can show you how I make my potatoes,” my mom said during a visit a few weeks ago.
Why yes, I thought that was a great idea considering that I’ve had my mom’s potato salad all my life, yet I don’t know that I’ve ever actually watched her make it.
At least, not with a pen and notebook in hand which is often the case when it comes to witnessing the creation of family recipes these days.
I have to admit that there was a part of me that was slightly amazed at what unfolded next. She washed some potatoes, put them in a pot, and covered them with water. She turned the heat to high and put on the lid and then watched. The potatoes came to a boil within a few minutes. They boiled for a minute or two, she removed them from the heat and kept the lid on.
Then the potatoes were left to sit there in the water for about an hour or so, until they were cool enough to touch. After draining, the skins peeled off easily and they were chopped for potato salad. Soft, but still firm enough to hold their shape in the dressing. Perfect.
This is the first time I’ve encountered such a no-fail method. An added bonus is that research has shown chopping potatoes before cooking can reduce the mineral content by up to 75%. Cooking them whole helps prevent this.
Since the potato preparation discovery I have been trying out different combinations of potato salad. I find I really like the flavor of spicy brown mustard and it allows you to use a lot less mayonnaise. This time around I added Greek yogurt, cut the mayo even more, and I’m pretty sure I’ve discovered my favorite one!
Mustard and Chive Potato Salad with Greek Yogurt
2 tbsp red bell pepper, diced
2 tbsp orange bell pepper, diced
2 tbsp mayonnaise
3 tbsp plain Greek yogurt
1 tbsp spicy brown mustard
3 tbsp fresh chives, chopped
Salt and pepper to taste
Combine the potatoes and peppers in a bowl and add the mayo, yogurt and mustard. Stir until all ingredients are mixed and the potatoes are evenly coated.
Mix in 2 tbsp of the chives, reserving the rest for garnish. Salt and pepper to your taste. I usually end up adding about ½ tsp of sea salt and ½ tsp of black pepper. Refrigerate for at least 1 hour, garnish with the remaining chives and serve. Makes about 3 to 4 servings.
PS. How exciting is it that every fresh ingredient in this dish came out of our garden?!