It was HOT out today. Salad weather. Sit in the shade with a fruity, icy drink in your hand and do nothing weather. Well, as it happened, it wasn’t a do-nothing day. But somewhere along the way I decided to make potato salad to eat tomorrow.
I went to the Marin County Farmer’s Market this morning with the idea that I was going to take a bunch of yummy photos to make a photo montage. But it was hot and crowded and most of the the gorgeous fruits and vegetables were in the shade. I did get a shot of some cherries and updated my blog header.
I also saw some new potatoes and then some green beans and I thought of this recipe. This is one of those non-recipe kind of recipes. It is a series of guidelines and suggestions and it’s the kind of dish that never comes out exactly the same but is always delicious.
This is one of my favorite potato salads. It is a combination of new potatoes and fresh vegetables, some raw and crunchy and others tossed in with the potatoes near the end of their cooking time, cloaked in a mayonnaise-yogurt dressing, and has more veggies than potatoes. It will make a lovely supper with a deviled egg or two on the side.
Vegetable Potato Salad
About 1 lb. new potatoes
a small crown of broccoli
a handful of green beans (about 5 oz. before trimming, or 1 heaped cup after trimming)
kernels cut from 1 ear of corn
2 carrots, peeled and sliced into coins. If large, cut in half.
2 stalks celery, sliced
2-3 green onions, sliced
1 cup frozen petite peas, defrosted
1/3 cup Greek yogurt
1/3 cup mayonnaise
1 to 1 1/2 teaspoons dijonnaise
1 to 2 Tablespoons red wine vinegar
salt and pepper
Bring a large saucepan of water to a boil and drop in potatoes. Cook until just barely tender.
While potatoes are cooking, trim the ends of the green beans and cut into 1 inch pieces. Trim stem off of broccoli crown and peel, then slice into discs. Cut broccoli into small florets.
When potatoes are nearly done, drop green beans into the pot with the. Set timer for 2 minutes.
When time rings, add broccoli to the pot and set time for one additional minute. When timer rings, pour contents of pot into a colander in the sink. Run cold water over potatoes and vegetables to cool them down. Drain well.
In a large bowl, combine the carrots, celery, green onions and peas.
When potatoes are cool enough to handle, cut into cubes. Add the potatoes, cooked green beans and broccoli to the bowl.
Spoon Greek yogurt, mayonnaise and dijonnaise onto potatoes and vegetables. Sprinkle on red wine vinegar, salt and pepper. Stir together to coat salad. Taste and adjust seasoning.
If you like dill, by all means, add some dill. Some chopped hard-cooked egg would be good though I like eggs in a different potato salad so have mine on the side, deviled. I’m sure other vegetables would work too, this is the combination that I find works and I usually have most of the items on hand. I imagine black olives would be tasty in here.
I also picked up apricots and cherries and can attest to the fact that they taste sublime with Lemon Custard Ice Cream!
Last year the theme for Day 10 was neon and I took a photo of these hot neon flames coming out of a toaster.
Stay cool and thanks for stopping by.