Oh potato salad! We just can't get enough of it this time of year. It's just so simple to throw some potatoes into a pot, boil them until soft, then toss them with something creamy plus greens from the garden. This is one of those recipes; it's a go-to summer favorite.
Use the smallest, freshest, most tender potatoes you can find for this recipe. You can use fingerlings, or small red potatoes too. The smaller they are, the faster they cook! Also, the key to a good potato salad is pouring the dressing over the potatoes while they are still hot so they soak it up as they cool. And make sure to let it rest in the refrigerator for at least an hour before dinner so they have time to absorb it.
Potato Salad with Yogurt, Arugula, and Dill
1 1/2 pounds
new potatoes, cleaned
Salt and freshly ground black pepper
whole milk yogurt
large shallots, peeled and thinly sliced
large bunch arugula leaves, roughly chopped
small bunch fresh dill, finely chopped
Fill a four quart (or larger) pot 3/4 full of water. Salt generously with at least 1 tablespoon of salt. Bring to a boil over high heat and add the potatoes. Bring back to a simmer and then turn the heat down to medium. Cook for 15 to 20 minutes, or until the potatoes can be easily pierced with a fork. Drain the potatoes and return them to the pot.
Use a fork to pull a hot potato out of the pot, and slice it into quarters. Repeat with the rest of the potatoes, adding them to a large bowl as you cut them up.
Whisk together the yogurt and mayonnaise. Toss the potatoes with this dressing, then toss with the shallots, arugula, and dill. Season to taste with salt and pepper. Refrigerate for at least an hour before serving.
(Images: Faith Durand)