We rely on potatoes to get us through the cold winter months, when the spring crops haven’t quite yet arrived. Potatoes grow year-round, and they can be stored for months. And contrary to what many people think, potatoes are quite good for you! They are high in starch, but are a great source of vitamin C, B6, fiber, magnesium, and antioxidants.
While we wait for all the green spring crops to arrive, we like to make this bright and flavorful potato salad. It reminds us of summer, with its fresh and bright flavors. Pick up a few potatoes at the market, and give this fresh take on potato salad a try!
- 6-10 small Yukon Gold potatoes (or other small waxy potato), cut into 1” or 2” cubes (skins left on)
- 1/4 cup Greek Yogurt
- 5 Tablespoons mayo
- 1 teaspoon red wine vinegar
- 2 teaspoons yellow curry powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Salt & pepper to taste
- 2-3 stalks celery, diced
- 1 small shallot, finely diced
- 2 tablespoons minced fresh cilantro
Bring a medium-large pot of water to a boil. Carefully add the cubed potatoes to the water and allow to simmer for 15-20 minutes, or until the potatoes are soft and cooked all the way through.
Once the potatoes are cooked, drain the hot water using a colander or strainer. Rinse the potatoes with cold water and set aside to continue cooling.
In a small bowl, mix together the yogurt, mayo, red wine vinegar, curry powder, coriander, cumin, and salt and pepper.
Once the potatoes have cooled, gently toss them with the diced shallots and celery. Gently stir in the yogurt mixture and the chopped cilantro. Chill in the refrigerator for at least 30 min before serving.