Summer Potato Salad (with yogurt & horseradish)

by Joan on Jul 14, 2010

I’m always on the lookout for ideas for our own Lifestyle Blog and I often find websites that give me a lot of inspiration. I’d also like to think that our website provides the same for others. Of course, when surfing for ideas you also find out there are a lot of things out there that aren’t all that helpful or interesting so whenever I find something I think might be worthwhile or interesting to our readers and customers, I’m delighted to share it with you. One of those inspirational sites I’ve recently discovered is thewednesdaychef.com. It’s loaded with great kitchen/food information and RECIPES! Here’s one I found this week that sounds absolutely delicious. It’s a summer potato salad that is easy and different and, because it’s made with yogurt, not as fattening or as likely to spoil as mayonnaise-based potato salads. Give it a try this weekend and let me know how you liked it.

Summer Potato Salad (with Yogurt and Horseradish)
(Serves 4)

Ingredients:

2.2 pounds new potatoes
10 ounces, plus more to taste, plain yogurt (not Greek)
3 to 4 tablespoons olive oil
1 tablespoon, or more, of prepared ground horseradish
4 scallions, thinly sliced (white and pale green parts)
1/2 cup watercress, chopped or snipped

Directions:

1. Wash the potatoes, but don’t peel them. Put them in a pan with salted water to cover. Cover and bring to a boil and simmer for 25 to 30 minutes, until tender. Drain well, transfer to a large serving bowl and, while they are still hot, crush them roughly with a fork.

2. In a small bowl, mix the yogurt, olive oil, horseradish, scallions, salt and pepper to taste. Pour this dressing over the hot potatoes and mix well. Adjust the seasoning, adding more horseradish or more salt. You want the dressing to be assertive – the potatoes will mellow it out. Just before serving, snip in the watercress and mix once more.