Wednesday Food: Winter Potato Salad
Last night I was dreaming of this potato salad (most of my dreams revolve around food and airplanes), when I awoke parched and to an empty glass. After hydrating I returned to bed, awake now because my neighbor thought 4 am was really the best time to snow blow the foot of accumulation on his sidewalk. At that point I remember feeling a slight shaky vibration, but assumed it was a salt truck passing by or the asshole next door. The Chicago Tribune tells me it was an earthquake. In Illinois. Let the Apocalypse commence.
So what could I do this morning but follow my dream? The winterizing of my favorite potato salad was slight, but included the addition of sweet potatoes, yogurt, and a honey-dijon vinaigrette. I ate it for breakfast while composing a “to eat before the world ends” list.
Winter Potato Salad
- 1 large sweet potato, peeled, cubed
- 1 pound yukon gold, peeled, cubed
- 1 shallot, finely minced
- 1 tsp dijon
- 2 tsp red wine vinegar
- 2 tsp honey
- 1/2 cup plain non-fat yogurt
- 3 green onions, finely sliced
- small handful of basil, finely sliced
Place the cubed potato in a large pot of salted water. Bring to the boil and simmer until potatoes are tender (for 1/2 inch cubes this should only be about 8 minutes). While the potatoes are cooking, combine the ingredients for the vinaigrette either with a whisk, or shaken in a small jar.
While the potatoes are still warm, toss with vinaigrette, yogurt, green onions and basil. Season to taste and serve warm to room temperature.
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