We all know that summertime calls for grillin’ and chillin on the patio. When you think of BBQ favourites, you can’t leave out a summer staple – potato salad. A classic side dish with so many variations and twists. I have yet to taste two potato salads that are the same.
My recipe has changed over the years. I’ve explored with different varieties of potatoes, herbs and creamy dressings. This recipe includes three types of taters and all the freshness of dill and green onions.
red thumb, larette and purple majesty potatoes
1 cup of Greek yogurt
1 teaspoon of Dijon mustard
salt and pepper
1. Boil potatoes until fork tender in a large, salted pot. Drain and let cool.
2. Once potatoes have cooled, cut into halves and add scallions, yogurt, Dijon and dill. The amount of dill is a personal preference. I really load it on! Season with pepper to taste and mix well.
3. Chill salad for an hour before serving to really combine flavours well.
This dish is great for a pot luck. I’ll be honest, I always volunteer to bring the potato salad to a BBQ bash. It’s an easy, simple and delicious salad that you can change-up every time you make it. Play around with dressings made with yogurt or mayo. Substitute dill for chives, or even lighten it up with a simple vinaigrette.
What are some other summer staples you enjoy? I’d love to hear about your own recipes!