| Serves | Prep Time | Cook Time | Total Time |
| 6-8 | 30 | 20 | 40 |
Here’s a different take on a classic.
When I was at college, my friend Mat Record was on his way to a party and had been asked to bring a potato salad. He kept on repeating, “a po-ta-TOE salad” “a po—TAY—to salad”. Rolling around the word “potato” in an English accent so richly and vividly that twenty plus years later, I cannot see a potato salad without hearing Mat’s voice.
And potato salad has as many variations as Mat came up with pronunciations that day. Some days you want a classic, some days a classic with a twist, and other days—just the twist. So you’ll see several recipes for potato salad here. I don’t believe there’s such a thing as The Best. This one is simply the most recent one I’ve made, and loved.
I made it for people who don’t think they like potatoes (that would be my children), but they do. Sometimes. And they did. This time. I think the key to them liking it was keeping some bite to the potatoes (read: not mushy), and adding a little something extra to break up the carb overload. Some finely diced kohlrabi and celery adds a nice dose of crunch.
I used a few different types of potatoes based on what I found at the market, including one sweet potato. They add some natural sweetness, and are loaded with extra nutrition. I like to leave on all the skins, but feel free to peel them if you prefer.
Enough chat. Here’s the recipe!
| Potatoes (As many as can fit in a 4-quart pan, feel free to mix up the varieties) | ||
| Sea salt | ||
| ½ | Small red onion, chopped fine | |
| 2 | Celery stalks, chopped | |
| 1 | Large kohlrabi, chopped fine | |
| 1/2 cup | Plain Greek yogurt | |
| ½ cup | Fresh flat-leaf Italian parsley, chopped fine | |
| ¼ cup | Fresh dill, chopped | |
| 3 tbsp |
|
Cut the potatoes so they’re all roughly the same size, and leave the skins on. Add them to a 4-quart pot. Fill it with water, and add some salt. Bring the pot to a boil over high heat. Cook the potatoes until they are tender when pierced with a fork, but not mushy, 15 to 20 minutes depending on how small you cut them. Drain the potatoes.
Add everything except the potatoes (this helps keep them mostly intact) to a deep bowl. Using a large spoon or rubber spatula, stir until everything is well mixed. Add the potatoes. Season with salt and pepper. Fold gently to mix in the potatoes. It’s okay if a few break up a bit.
The potato salad is ready to eat immediately, but as with most potato salads, it’s even better once the flavors have had some time to mingle. Keep refrigerated until ready to eat if not serving immediately.
(For this recipe, Champagne Vinaigrette or Red Wine Vinaigrette could be substituted for the Apple Cider - delicious no matter what!)