Potato salad… in my eyes a total summertime staple. It’s always a great way to get a side dish on the table, and in the summer heat, this cooler classic can go a long way. What I enjoy most is that no two potato salads are really ever the same. This classic dish has so many variations these days that it is nearly impossible to have two people make the same version… or to try and make the same version twice yourself! Typically there are always lots of high calorie and high fat meals that come with summer (who doesn’t love going to the chip wagon and enjoying fries?!), so this side dish i’ve decided to lighten up a bit. Make no mistake, just because it’s lightened up, doesn’t mean that the flavour has lightened up at all. I made this one very hot day here, and to be honest, by the time dinner came around and we finished barbecuing, I was so pleased it wasn’t another ‘hot dish’ to be served.
What you may be surprised about is that this version of my potato salad has no mayo… nope! Not even a teaspoon… but it’s still creamy. I give you Summertime Potato Salad. Feel free to modify the vegetables in this dish, since this side salad is perfect for using left overs from your fridge drawer!
- 3 medium russet potatoes (any white or red potato will do, I just prefer russets for mashed & baked potatoes)
- 2 tbsp fat-free plain greek yogurt
- 1 tbsp white wine vinegar
- 1 tbsp extra virgin olive oil
- 2 tsp dijon mustard
- 1 tsp thyme
- 1/2 red pepper, chopped
- 1/2 orange pepper, chopped
- 2 green onions
- salt & pepper to taste.
- Cube your potatoes and place in cold water. Bring to a boil, and cook until potatoes are cooked through (when you pierce with a fork they are soft, but not too mushy).
- Drain potatoes and add salt & pepper. Let cool down to room temperature.
- Meanwhile in a small bowl add the greek yogurt, vinegar, oil, mustard and thyme. Whisk until mixed thoroughly.
- Once your potatoes have cooled down, add the remaining vegetables.
- Poor the dressing over, and mix carefully. You don’t want your potatoes to turn into mush.
- Place on the fridge until cold and ready to serve, or you can serve at room temperature.
Easy, simple & delicious. Isn’t that how most summertime meals should be? And besides, who wants to spend hours in the kitchen whipping up a meal for a tuesday night?! Get out there and spend some time with your family & friends.
This meal is perfect for pot lucks, or gatherings of any sort – just double. The amounts listed above I found were perfect for my family of four. It gave us a side to our shrimp skewers one night, and was a great lunch time meal the next day.
Also, here’s a sneak peak… take a look in that picture…. do you see something new?? It’s Grilled Honey-Lime Shrimp Skewers. Yes my friend, this recipe will be coming to you very soon… and yes more shrimp. It’s an easy family favourite around here, and Clint could eat some sort of seafood every night of the week if he could. Thank you so much for stopping by today. As always I appreciate every time to stop in, check out a recipe and I would LOVE to hear if you made any of these and any feed back!
Have a wonderful Thursday my friends… only two more days until the weekend! Awesome! 🙂 I can’t wait to spend some time with my family, and celebrate Father’s Day! Cheers! xo