I was going to spend yesterday evening creating a snack station and post about that today… but instead I spent the evening crying over videos of kittens on YouTube. Pregnancy – it’s not for the faint of heart! So instead I’m reblogging one more recipe from my archives – and this one is timed pretty well, if I do say so myself, since Memorial Day is coming up this weekend. If you have a picnic to attend, do consider this fresh, healthy alternative to the traditional mayo-laden potato salad. Enjoy!
At last, at last, it’s summer. You can feel free to break out the white jeans, the linen skirts, whatever blows your hair back. But more interesting – at least to me – is that summer is Picnic Season.
I LOVE picnics. Cookouts, too. Food just tastes better outside, if you ask me. I think it has something to do with memories. I have a lot of great memories, already in my twenty-something years, and many of them involve eating outside. There were many, many barbeques at my parents’ lake house… including plenty of servings of my favorite marinated chicken, and the infamous day when my mom dumped citronella wax over our family friend’s fabulous peach upside-down cake. (We ate the cake anyway, just picked off the wax. If you’d met our friend, you’d understand. It would be a crime to waste her cake over something as minor as a little wax… or even a lot of wax.) There were snacks on the beach, where the sand blew into the food and added that certain crunchy je-ne-sais-quoi. Even in the winter, we ate outside, on days when the sun was beating down despite the snow and we were warm from skiing.
I still eat outside whenever possible. My picnics nowadays consist of anything from a few coworkers eating Cosi sandwiches on the National Mall, to fruit and cheese at one of my favorite Virginia wineries, to lounging beside the Potomac, watching the tour boats go by on Memorial Day or the Fourth of July. I’ve been known to carry a cherry pie on my lap in the car and plunk it down in the grass. Why not?
If you ask me, the quintessential picnic food would have to be potato salad. Whether it’s my grandma’s decadent potato salad with eggs – mandatory every Easter – or room-temperature boiled potatoes glazed with a salt water reduction and chives, or this wonderful, slightly more healthy, tangy and fresh yogurt potato salad, I’m more likely than not going to be toting some version of chilled potatoes in dressing along on my outdoor gustatory adventures. Potato salad can be anything from outrageously rich to light and refreshing. Who wouldn’t want some in their cooler?
Yogurt Potato Salad with Dill
2 cups chopped potatoes (red or Idaho)
1/2 cup fat-free plain yogurt (regular or Greek-style)
1 tablespoon mayonnaise
2 scallions, finely sliced
fresh black pepper
- Cook the potatoes in boiling salted water until tender. Drain and allow to cool.
- In a large mixing bowl, combine remaining ingredients and mix well.
- Add potatoes and toss to coat with yogurt mixture. If necessary, add more yogurt a little at a time until proportions reach your preference.
- Refrigerate for at least 30 minutes. Serve chilled.
Source: Covered In Flour