Mustard and Chive Potato Salad with Greek Yogurt

July 22, 2010

“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

5 to 6 red potatoes (cooked and cubed using method above)

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?!

This post has been added to the July Side Dish Showdown at Cinnamon Spice and Everything Nice, and submitted to Souper Sundays at Kahakai Kitchen.

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  • Andrea of Care to Eat July 22, 2010 at 10:45 am

    I will definitely be going to the store after work to pick up some potatoes! This recipe sounds right up my alley.

  • Daily Spud July 22, 2010 at 10:47 am

    Well now, I’m just going to have to try that cooking method now, am I not? 🙂 And very cool that all the fresh ingredients came from your garden. Makes it taste all the better!

  • cathy July 22, 2010 at 11:27 am

    I am a zucker for a good potato salad, and yours looks really, really good! I’m going to give your mom’s cooking method a try too!

  • Andrea (Off Her Cork) July 22, 2010 at 11:30 am

    My mom made her potato salad the same way! Well minus the Greek yogurt but the boiling whole potato method for sure.

    I love potatoes! They are such rockstars. 😀

  • Amanda (Two Boos Who Eat) July 22, 2010 at 12:34 pm

    I am a potato lover for sure but have always struggled with making my own potato salad. I will have to try this!

  • emily (a nutritionist eats) July 22, 2010 at 12:56 pm

    Oh my. That potato salad sounds fantastic!

  • Cinnamon-Girl July 22, 2010 at 1:06 pm

    What a great method – one I’m going to utilize in the future! The salad sounds very tasty! And it looks so fresh and bright – love that everything came from your garden – that’s the best! Thanks for sending this to the Showdown – I saw your e-mail and yes, I can do that.

  • MelindaRD July 22, 2010 at 6:26 pm

    Well you can;t get any more local than that. This looks great and I don’t really like potato salad.

    When we first moved here, my nextdoor neighbor brought us fresh eggs, potatoes and onions, and we were like, heck yes, it’s a fresh breakfast (for dinner of course), nothing like totally local eggs and onion hash browns.

  • Tangled Noodle July 22, 2010 at 6:37 pm

    My favorite potato salad recipe uses yogurt but I didn’t consider mustard! And your mom’s technique for yielding just the right texture of potato is a must try. I admit to impatience and peeling/cutting the ‘taters ahead of time so that they’d cook faster. I didn’t realize that I was letting all that great nutrition leach out!

  • Velva July 22, 2010 at 6:37 pm

    This looks really good! From now on, I am cooking the potatoes whole then peel and chop.

  • Anna July 22, 2010 at 10:55 pm

    I can get enough of your garden, always show me some pictures, I’ll enjoy a garden through you. LOL
    The potato salad looks beautiful.

  • Lori July 23, 2010 at 6:26 am

    Andrea – So glad you liked it!

    Daily Spud – I’d love to hear how it works for you. Yes, that does make things taste so much better!

    cathy – Potato salad is such a great summer/grilling side dish.

    Andrea – Cool! You are the first person I’ve heard who is familar with it.

    Amanda – Mine never seems to be consistent, but this cooking method has helped.

    Emily – Thanks!

    Cinnamon-Girl – Great! Thanks and thanks. 😉

    Melinda – Oh the local eggs and hashbrowns sound great! Nope, a few feet out the door is pretty darn local. 🙂

    TN- I was surprised to learn that too because I used to make them the same way. Definitely try the mustard, such a great flavor that isn’t even distinctly mustardy. 🙂

    Velva – Thanks! I actually think this method is much easier. 🙂

    Anna – Thanks! I will definitely keep you updated.

  • Carolyn Jung July 23, 2010 at 9:05 am

    One of the best parts of summer is getting to eat potato salad outdoors with the breeze in your hair. The Greek yogurt is a nifty addition, not only for the tang, but healthfulness.

  • Debinhawaii July 24, 2010 at 12:47 am

    Great post–thanks for sharing the potato cooking tip! I love the flavors in your salad–thanks for sending it to Souper Sundays. 😉

  • Joanne July 24, 2010 at 5:22 am

    I’ve never heard of this potato-cooking method before but I will definitely be trying it! Makes peeling so much easier.

    The dressing on this salad sounds fantastic…chives mixed with potatoes make my world go round.

  • OysterCulture July 24, 2010 at 8:24 pm

    Love the sounds of this. I love yogurt with potatoes but somehow always forget this option when I am putting my salad together, I’m a vinegrette kind of girl.

  • Fresh Local and Best July 24, 2010 at 9:20 pm

    It is exciting that every fresh ingredient came from your garden, the flavor must be superb! I like that you used greek yogurt for this salad, I must try the recipe.

  • Anonymous July 26, 2010 at 12:01 pm

    Oh Lori, great idea using yogurt for the potato salad…much healthier and sure looks fabulous 🙂

  • Juliana July 26, 2010 at 1:37 pm

    Lori, I love the idea of using yogurt and mustard for the potato salad, so much healthier and perfect for Summer. Nice pictures!

  • Selba July 27, 2010 at 12:26 am

    Wow.. everything comes from your garden? I love potato salad, and your potato salad looks so delicious!

  • kat July 27, 2010 at 2:36 pm

    That does sound like a great combination! Matt can’t get enough potato salad so I should try this one on him

  • El July 27, 2010 at 9:17 pm

    This is a great summer salad. Perfect for summer picnics!

  • Lori July 28, 2010 at 7:51 am

    Carolyn – Yeah, I really liked the tang it added.

    Deb – Thanks! Glad to be a part of it.

    Joanne – My chives haven’t done so well this year, but I’ve been savoring all I can get from the plant. Love it with potatoes too!

    OysterCulture – So I bet you are a German Potato Salad fan. That is big in my family, but I just haven’t grown fond of it just yet.

    FL and B – It was very exciting! We had another meal last night all from the garden. 🙂

    Anon – Thanks! I loved how the flavor turned out.

    Juliana – Thank you!

    Selba – Isn’t it exciting?! 🙂 I’m loving the garden this year even though it is a lot of work. 🙂

  • Marisa August 3, 2010 at 7:16 am

    Not a big fan of gloopy mayo-based salads, so this is right up my alley with the mustard. You should try subbing some of the mayo in coleslaw for wholegrain mustard too, it’s delish. 🙂

  • Savanah Fahrney-Day April 1, 2013 at 7:56 am

    I can’t wait to try this method. Thanks for sharing!