There has been a distinct shift in the weather. The clouds and grey skies have rolled in leaving cooler temperature in its wake. It’s disappointing, but I’ll manage. I spent the long weekend redesigning my portfolio and then coding it into xhtml. Cornelius and I also launched our web design business website. Not the best way to spend a long weekend, but sometimes stuff just needs to get done. Today I will have to pick up my lcd screen for my camera at the post office and then trek it over to VanCam to get it replaced. Soon, photos will be back on this blog, I promise!!
You might be getting sick of all my salad postings of late, but I can’t seem to help it. Something about quick and easy seems to spell salads for me at the moment and I’m not going to fight it. Plus, I might as save all the really pretty recipes for the moment I get my camera back! Frosted and decorated technicolour cupcakes dressed to the nines in photographic glory, I promise!
The other day I had made some european weiners for dinner and this potato salad turned out to be the perfect accompaniment. Instead of the traditional, artery-clogging potato salad of the past, this is a lighter and brighter tasting salad using a small bit of yoghurt for that traditional creaminess. So good!
I should note that I did make this a few days ago and while I’m pretty certain of the ingredients used, I’m just guessing at the amounts. I think this is correct, but you should taste before you serve and make any necessary adjustments!
light n’ creamy potato salad
4 large potatos, left whole with skin on
2 eggs, hardboiled
1/2 c chopped dill pickles
2 T plain yogurt
juice of half a lemon
a drop of honey
2 T dijon mustard (I used a very mild dill mustard, so I used about 3 T)
2 T olive oil
1 t dried dill
salt & pepper
1. In a large pot, boil water and add the 4 potatos. Cover. When almost done, add the 2 eggs into the water. Remove eggs after about 4-5 minutes (they must be hard boiled) and dice. Drain potatoes and dice them into 1 inch cubes or so.
2. In a large bowl, add the diced potatoes, eggs and pickles and lightly mix.
3. To prepare the dressing, mix the yogurt, honey, lemon juice, mustard, oil, dill and salt and pepper until thick.
4. Pour dressing over salad and mix lightly to combine.
The salad can be eaten at room temperature or cold.