Spring Potato Egg Salad
The ubiquitous potato salad of 4th of July picnics and myriad church dinners casts a pall over the genre, broken only by the occasional German potato salad interloper. Bacon intrudes everywhere. It is a pity as potatoes can carry almost any seasoning and in salads they deserve more attention. This spring version carries a tart and light taste suited well with fresh baked bread, white wine and cool afternoon lunches.
2 Russet or Idaho potatoes, peeled and diced to ½-inch cubes
3 hardboiled eggs, shelled and sliced
2 leeks, white portions only, cleaned and chopped
1 cup celery, chopped
1 sweet red pepper, diced
4 small Gherkin dill pickles, chopped
½ cup flat leaf parsley, chopped
3 tablespoons plain or vanilla yogurt, as you like
2 tablespoons brown or Dijon mustard
1 tablespoon prepared mayonnaise
1 teaspoon apple vinegar
½ teaspoon fresh squeezed lemon juice
salt and pepper to your taste
chives, chopped, as garnish
Preparation: 1. Boil the cubed potatoes in salted water until just cooked – still firm. 2. Add all of the ingredients in a large bowl and toss lightly. Taste and season to your preference. (The salad can be prepared one day ahead. Cover tightly and refrigerate.)
Presentation: Serve on a bed of Bibb lettuce. Sprinkle chopped chives on top and add a fresh squeeze of lemon juice.
Richard Wottrich
