All-American potato salad

By Eliza

Shortly after coming to this country, one of the things that caught my attention was the world of deli salads—tuna, chicken, egg, coleslaw, pasta, shrimp, potato, you name it—all in two, sometimes three different styles. I’ve come to love almost all of them, specially at that not-yet-lunch hour packed tightly between two slices of toasted rye bread—ah, so flavorful and so fulfilling! My favorite though is potato salad, the all-American way. Here's the recipe for the salad I brought to our al-fresco dinner on Saturday.

Ingredients

1 lbs of new golden potatoes, cooked
½ lb of new rosette potatoes, cooked
2 teaspoons kosher salt or to taste
1 cup sour cream
1/3 cup thick plain yogurt
½ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoons olive oil
Juice of one lime
8 sprigs fresh dill
8 sprigs flat parsley
2 shallots
A pinch of freshly ground pepper



Prepare the salad

1. Peel off the skin from the golden potatoes. Leave the rosettes as are for color. Cut all potatoes in quarters and drizzle with olive oil and sprinkle with one teaspoon salt. Cover loosely with plastic wrap and set aside.


2. In a big bowl, mix in the sour cream, yogurt, mayonnaise and mustard. Stir in the vinegar, lime and remaining salt. Chop the dill and parsley finely. Finely dice the shallots and add herbs and shallot to the cream mix. Incorporate the potatoes, sprinkle the pepper on top and mix gently until all potatoes are generously covered with the cream. Serve or store in a tight container for up to three days.


Serves 6