At no other time of year is potato salad more irresistible than when the little sweet mini spuds are in season. A dish sometimes bland and crumbly turn sweet and fresh suggesting a picnic involving a bbq or an open fire.
3 pounds new potatoes
12 oz bacon
1 cup thick yogurt (or sour cream or crème fraîche). Find recipe for homemade yogurt here and crème fraîche here.
½ cup mayo
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
salt and pepper to taste
Wash and boil the new potatoes in salted water until soft, about 15-20 minutes depending on size. Leave the skin on.
Add eggs to a pot of boiling water and let boil for 9 minutes. Rinse in cold water, chill, peel and chop.
Chop the bacon and fry to a crisp. Drain and set aside.
Mix yogurt (or sour cream or crème fraîche) with mayo, herbs and lemon juice.
Fold in potatoes, bacon end eggs, saving some bacon and eggs for garnish.
Add salt and pepper to taste.
Photography by Philip Blankenship.