Oh Martha. My potato salad did not look like Martha’s potato salad. It was OK, but was kind of bland. She said to keep it chunky, but the pieces were just too big for me so I mashed things up a little. I think maybe the potatoes I used were just too big. I used Veganaise for the first time in the recipe. It was good! It was no Duke’s Mayonnaise, but it was good. Martha let me down on this one. I will keep looking for the perfect potato salad.
Herbed Potato Salad
(Everyday Food, June 2012)
2 1/2 pounds small Yukon Gold potatoes
Salt and pepper
1/3 cup chopped fresh parsley
6 scallions, thinly sliced
1/4 cup mayonnaise
2/3 cup low-fat plain yogurt
2 tablespoons lemon juice
In a medium pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, about 15 minutes. Drain and let cool briefly.
Halve potatoes (quarter if large) and add to a large bowl along with parsley, scallions, mayonnaise, yogurt, and lemon juice. Toss and season with salt and pepper.