Traditional American Potato Salad, at least the Mid-Western version I grew up with, has, like so many classics of cuisines around the world, as many iterations as there are cooks.
Some dressings are cooked, some not; some add eggs, celery, peppers, onions or pickles, some not.
My particular favorite used lots of mayonnaise and good, old ‘French’s Yellow Mustard’, aka: hot dog mustard.
I made some changes.
I lightened it up a bit substituting yogurt for some of the mayonnaise.
I use Dijon mustard because I can’t get that good, old yellow mustard. If you use salad mustard, I would use 4 tbs, rather than 3 tbs.
I like my new version better.
It likes me better, too.
American Potato Salad
Preparation and cooking time: 30 minutes
- 4 medium potatoes, 16oz (500gr) total
- 2 hard boiled eggs
- 2 – 3 ribs celery
- 2 tbs snipped chives
- 1 tbs good olive oil
- 1/3 cup mayonnaise
- 1/3 cup Greek or plain yogurt
- 3 tbs Dijon-style mustard
- Hard boil eggs.
- Slice the potatoes for salad and put in a steamer basket over an inch of water and steam over medium heat for 15 minutes or until done.
- When done, put the potatoes into a bowl and immediately drizzle with 1 tbs olive oil, stir to coat and allow to cool for 5 minutes.
- Chop celery.
- Snip chives.
- Peel and chop eggs.
- To make dressing: Put mayonnaise, yogurt and mustard in small bowl and mix. Taste – add more mustard if you like (I like a lot) or mayo or yogurt to get the flavor you prefer.
- Add most of the dressing to the potatoes and mix lightly.
- Add celery, eggs and chives, stir to combine.
- Add the rest of the dressing if needed – to your taste. Serve.
Here are a few more of my favorite summer potato salads…. Very non-traditional.
And then there’s the French Potato Salad I posted last week.
I’m definitely ready for summer!