Potato Salad with Herbs & Yogurt Dressin
This is a perfect potato salad to make in the summer and use all the fresh herbs from the garden. Whether you grow your own or buy them fresh at the farmer’s market, there is something really special about the taste and smell of freshly cut cilantro and dill. The tangy and fresh flavors of this salad also come from the homemade yogurt dressing. This salad is not only great for camping but also perfect for picnics and barbecues.
For camping, I cook the potatoes, cut the herbs, and make the dressing at home. Store them all in separate containers that can keep well in a cooler with ice for one day. Then while we are camping, I do the assembly of the salad while the steaks are on the grill and voila! Happy campers dinner is served. Enjoy!
Ingredients (serves 8):
For the Salad:
- 2 pounds fingerling potatoes
- 4 medium celery stalks with their leaves
- 1 bunch of fresh cilantro with their stems (about a cup of the leaves)
- 1 bunch of fresh dill (about 1 cup)
- 2 tbsp. capers, drained
For the Dressing:
- 1/2 cup plain Greek yogurt
- 1/4 cup light mayo
- 1 small clove garlic, minced
- Stems from the cilantro used in the salad
- 1/2 lemon, juiced
- 1 tbsp. extra virgin olive oil
- 1/4 tsp. salt
Instructions:
- Cut the potatoes into about 1-inch pieces. In a large pan, add the potatoes and cover with cold water. Add a pinch of salt to the water for seasoning. Bring to a boil and cook until tender, about 15-18 minutes. Check the potatoes by inserting a fork; the potatoes are done when the fork comes out easily. Warning: If the potatoes break when you insert a fork, they are overcooked and your salad could turn into a mash. Drain and spread on a sheet pan to cool. Note: If making a warm salad, skip this step.
- Chop the celery, celery leaves, cilantro, and dill; set aside. In a blender, add all the ingredients for the dressing and blend for 1 minute. Taste the dressing and adjust the salt and lemon juice as needed.
- In a big bowl, mix the potatoes, chopped herbs, capers, and dressing. It can be served immediately or kept in the fridge for up to 1 day.
For camping:
Place the cooled potatoes in a plastic airtight container. In a smaller airtight container, add the chopped celery, herbs, and capers. Store the dressing in a glass jar with a tight lid. Place ice packs around the containers in the cooler to keep everything chilled. When ready to eat the salad, mix all the ingredients and serve. Enjoy!
