Weekend bonus recipe. Cilantro Yogurt Potato Salad.
The quantities and measurements here are to give you ratios. This basic recipe will make 2 to 4 servings, depending on the size of the potatoes. And depending on how much you like it.
2 Russet or similar potatoes. I do not recommend red for this, too gummy.
1/2 purple onion.
1/2 cup mayonnaise.
1/4 cup plain Greek Yogurt. (I like the Greek for it's consistency, and it's extra punch. Use regular if you like, but you'll need to cut back a bit on the amount so your dressing is not too runny.)
1/2 cup loosely packed cilantro leaves.
Salt.
Quarter the potatoes and boil until a fork enters them easily. About 10-12 min. Do not overcook. Drain potato and let cool. Meanwhile, chop onion in a medium fine chop, and coarsely chop the cilantro. Also, it will help in the mixing if you premix the mayo and yogurt.
When the potato is cool, dice into 1/4 inch cubes.
Toss all ingredients into a good size mixing bowl and stir with spatula or wooden spoon to thoroughly mix. (Don't use a metal spoon. The edge will cut in to the potato and mush it up too much.) Salt to taste. Chill before serving.
Using these ratios, you can make as much or as little as you like. Also, if you like your salad dryer or moister, you may adjust the amount of mayo and yogurt as you go.
The first time I served this to my wife after I developed it, she said, "I don't want to ever eat potatoes any other way." Hope you like it.
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