Wednesday, 21 May 2014

Humble spuds

“I bought a big bag of potatoes and it's growing eyes like crazy. Other foods rot. Potatoes want to see.”
 Bill Callahan, Letters to Emma Bowlcut

Greek Yogurt Potato Salad

We receive an organic produce delivery every week, and in addition to the exotic veg that I have to look up on BBC Good Food, there are the inevitable potatoes. I am not much of a potato person, and my little Ps are not fans, so I’ve been looking for interesting ways to use up all of these gorgeous spuds.

I am a Greek yogurt person, however, and any chance I have to use it in an unconventional way, I take it. My Greek yogurt potato salad is the result of this fetish. (I also use Greek yogurt in baking, salad dressings, and marinades.)

Eat Me:

2 lbs. potatoes, diced and roasted or boiled
3 Tbsp. Greek yogurt
1 Tbsp. Olive oil
3 stalks celery, diced
dill (chopped small handful fresh or 1 tspn. dried)
1 clove garlic, finely minced
2 Tablespoons lemon juice
salt and pepper to taste

(You could dice any crunchy, raw veg you like in potato salad--I like a bit of red onion or bell pepper as well, but it's also lovely and simple with just the celery.)

In a bowl, whisk together all of the ingredients save the potatoes and celery. Pour over the spuds, add celery, and gently mix to combine. I prefer to pour the dressing over while the potatoes are still warm, allowing them to absorb all of the dressing’s goodness. Eat at room temperature or chilled, to your liking.

Next "eat" post: my brother Chef Alex's banana polenta.

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