Wednesday, May 18, 2011

Homestyle Potato Salad (with a surprise mystery guest!)

8 small red potatoes (about 2" each), cut into 8ths
2 small turnips (baseball size), cut into chunks similar to the potatoes
2 eggs
3 medium stalks celery, finely chopped
1 small onion, finely chopped
1/4 c. light mayo
1/2 c. nonfat plain yogurt
2 TBSP white vinegar
2 1/2 TBSP yellow mustard
1 tsp paprika
1 tsp dill
1/2-1 tsp celery salt (to taste)
1/4-1/2 tsp black pepper (to taste)

Place the potatoes and turnip chunks in a large saucepan and cover with water. Heat to boiling and reduce heat so that water gently bubbles. Cook covered 15-20 minutes, or until vegetables are tender when pierced with a fork. Drain and cool.

While the potatoes are cooking, put eggs in a small saucepan and cover with 2" of water and a couple drops of vegetable oil. Bring to a boil, and turn off heat. Let eggs stand 15 minutes in boiling water. Drain and cool with ice water.

In a serving bowl, whisk mayo, yogurt, vinegar, mustard, and seasonings together. Add celery and onions. Using a microplane or fine cheese grater, grate the eggs and stir mixture well to incorporate everything. Add potatoes and turnips and toss to coat. Let sit 4 hours for flavors to blend.

No comments: