On Sunday Sam and I hosted a 4th of July Family BBQ at our home. The menu was classic American: grilled burgers, watermelon, potato salad, green salad, corn and tomato salad and berry shortcake washed down with beer and rosé.
When I came across this potato salad recipe a few weeks ago, I was excited that it used yogurt instead of mayonnaise as a dressing. What’s more, the recipe called for horseradish and scallions, making this a clean-flavored, piquant potato salad, quite different from the sweet, pickle-specked potato salad of deli fame.
The original recipe calls for adding delicate chopped greens such as watercress or arugula. In the 4th of July excitement, I forgot to add the greens. The recipe turned out fine, but next time I’ll try to remember to add the greens. Also, if you don’t want to use Greek yogurt, use regular yogurt and don’t add the milk.
2 lbs new potatoes
1 ½ cups Greek yogurt
1 cup milk
3-4 Tablespoons olive oil, plus some for drizzling
2 garlic cloves, crushed
2 Tablespoons (or more) horseradish paste
4 scallions, sliced
1-2 cups chopped arugula, watercress or microgreens
Coarse sea salt and black pepper
Wash the potatoes. Place them in a large pot and cover with water. Sprinkle in some salt. Bring to a boil and boil for 25-30 minutes or until potatoes are tender. Drain. With a large fork (I used a metal pasta tool), roughly crush the potatoes.
In a small or medium bowl, combine the Greek yogurt, milk, olive oil, garlic, horseradish and scallions. Stir to mix thoroughly. Pour yogurt mixture and chopped greens over crushed potatoes and stir well. Season with salt and pepper. Taste and adjust seasonings. If it is too dry, add more milk or olive oil. Be sure to add enough salt because this helps brighten the other flavors.