Ingredients
- 6 to 7 medium white potatoes (cut in quarters)
- 3 to 4 celery stalks (small diced include the leaves)
- 1 to 1 1/2 cups corn kernels
- 1 medium red onion, diced
- 3 to 4 scallions, diced (white and green parts)
- DRESSING
- 1/2 to 3/4 cup yogurt
- Splash white wine vinegar
- 1/2 to 1 teaspoon stone ground mustard (optional)
- 1 small garlic clove, grated
- 1 to 1 1/2 tablespoons fresh dill
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried thyme
- Salt to taste
- Pepper to taste
How to Make
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Step 1: Potatoes ... I like to cut them in quarters, and bring to a boil, in cold salted water. I find they hold their shape a bit more - rather than cooking the whole potato, then cutting. I also like the white skinned vs red; but red or white work just as well. You want the potatoes fork tender, but not 'mushy.'
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Step 2: Dressing ... Add the yogurt, vinegar (to taste), dill, garlic, thyme, parsley, salt and pepper to a bowl and mix. If you happen to like a bit of a 'tang,' you can add a little mustard.
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Step 3: Salad ... Add the corn, celery, scallions, and half of the dressing to a bowl; and mix to combine. Then, add the potatoes and toss lightly, trying not to break up them up; and, add a bit more dressing (reserving some to add just before serving). Season with a bit of salt and pepper, and toss one more time.
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Step 4: Refrigerate ... I like to refrigerate at least an hour or two before serving if possible. Make sure to cover tightly with plastic wrap before refrigerating. Then, right before serving; you can, add a little extra dressing - if necessary.
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Step 5: Serve and ENJOY! ... Just a nice change from the classic "spud" salad. Perfect for that Summer BBQ!
We hope you enjoy this recipe!
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