However, neither Dan Quale nor GWB have anything to do with this particular potato salad, as far as I know. This salad turned out pretty well considering is has absolutely no added fat and instead utilizes lots of aromatic veggies, and Greek yogurt, my new obsession.
What you need:
- 5 red potatoes
- 1 carrot, grated
- 5 stalks of celery, chopped
- 1 bunch green onions, sliced
- 5 (or so) dill pickles (or a mix of sweet Gerkins and dill if that's your thang), chopped
- 1 8-oz. tub of 0% fat Greek Yogurt
- 1 T. German mustard (with the seeds in it), or any other kind of mustard you like
- 2 T. apple cider vinager
- 1 T. white sugar
- 1 t. salt
- 1 t. freshly groung black pepper
- 1 t. dry dill
- Cook the potatoes: Place the potatoes in a large pan and cover with water. Cook on high until the water boils, and then turn down to a simmer. Cover and cook for about 45 minutes to an hour. At 45 minutes, check to see if the potatoes are cooked by inserting a sharp knife into the potatoes. If the knife goes in easily, they are cooked. If they hit some resistance, they need to stick around for a while longer. When cooked, place the potatoes in a bowl of cool water with ice and let sit to coo.
- In a large bowl, mix together the yogurt, mustard, vinegar, sugar, salt, pepper and dill. Whisk together until combined.
- When the potatoes are cool enough to handle, cut them into 1-inch cubes. (I like to keep the skins on for their extra texture and healthiness, but you could peel them before cutting the potatoes up.) Add the potatoes and the rest of the veggies to the dressing.
- Using a spatula, fold the dressing around the potatoes and veggies.
- Cover the bowl, and place in the refrigerator until you're ready to eat it. (This will stay good in the fridge for a few days, which is a good thing because this recipe makes quite a bit.)