Green Onion and Potato Salad

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Ingredients

• 2 tbsp olive oil
• 1 bunch green onions, divided
• 3 cloves minced garlic
• 2 lbs red potatoes
• salt, cayenne, freshly ground black pepper to taste
• 3/4 cup plain yogurt

Instructions

Step 1

Boil 2 lbs red potatoes. Meanwhile, chop up 1 bunch green onions. Cook the white parts with some olive oil in a saute pan over medium heat.
When the green onions are soft and tender, add 3 cloves minced garlic.
Stir and turn off the heat.

Step 2

When the potatoes are boiled, peel them. Then chop them into 1/2 inch cubes. Put them in a mixing bowl, add the cooked green onions, lots of black pepper, some cayenne and salt, 3/4 cup plain yogurt and 1/2 spoon mustard. Stir well.

Step 3

Transfer to a serving plate to serve, enjoy!

Comments

• John - Wed 14 Jul 2010 @ 15:35

  I don't remember if I've told you this before or not, but potato salad is the first food I can remember eating. Since it was my first culinary memory I am very particular about how I like my potato salad made. Basically, there's my mom's recipe - which is perfect - and every other version. So while I usually don't stray from what I consider "real" potato salad, once in a while I will mix it up and try something new. One variation I like is potato salad made with a sour cream dressing, which was the inspiration for this yogurt-based green onion potato salad.

• John - Wed 14 Jul 2010 @ 15:35

  There are many recipes that use non-fat plain yogurt in place of sour cream. The tangy taste and texture are similar, and while the missing fat content is clearly noticeable, in many cases it does work, especially for things like cold sauces and dressings. In this case I will call the results mixed. I thought it was a perfectly decent potato salad when I first served it, room temperature, with some grilled chicken. However, the next day, after it was refrigerated over night, I felt the yogurt flavor had taken over and I didn't enjoy it as much.

• John - Wed 14 Jul 2010 @ 15:36

  Michele, on the other hand, enjoyed it room temp and cold, and thought it was a very good side dish considering the very low fat content. This is one of those recipes I'll be anxious to hear your opinions on. Enjoy!