Summer Potato Salad
My rule of thumb with this salad is lots of crunchy things. I’ve also called it “Potato Salad With Lots of Spring Vegetables” – because that May-June period is kind of a transition. But the basic premise is simple: You want it to taste fresh, fresh, fresh! I suggest not waiting until the potatoes are room temperature to make it; you want the potatoes to be still warm-to-hot when you toss them with the dressing – that way they will absorb the dressing better and potato salad will taste more luxurious. Don’t have sugar snap peas? Just throw some cucumbers in there. Spring onions not in season? Use summer onions or scallions! The dressing is something I threw together last summer and liked it so much, it’s been my go-to potato salad dressing. It’s just yogurt, olive oil, and Dijon mustard stirred together.
2 pounds baby potatoes
1/3 cup greek yogurt
2 tablespoons olive oil
1 tablespoons dijon mustard, plus more to taste
Fine sea salt
Freshly ground black pepper
1/2 to 3/4 pound sugar snap peas, chopped (depends on how much you want them to dominate)
8 to 10 breakfast radishes, sliced
3 spring onions, finely chopped
1/4 cup loosely packed parsley leaves
1. Cover potatoes with water in a medium pot and season well with salt. Bring to a boil, then simmer until tender, 10 to 15 minutes.
2. While the potatoes cook, with a fork, whisk together the yogurt, olive oil, and mustard until they form a slurry. Season to taste with salt and pepper and set aside.
3. Drain potatoes and let cool for 10 minutes. Transfer the potatoes to a large bowl and, using a wooden spoon, press on the potatoes until they break. If some of the potatoes are too big, break them apart with the spoon. Add the remaining salad ingredients, along with the dressing and toss to coat. Taste and adjust seasonings if needed. Serve either slightly warm or at room temperature.