Serving up CSA: Fat Free Summer Potato Salad
In my family, potato salad is another one of those guilty pleasure American foods we shy away from, except during the summer. Mayonnaise doesn’t really enter into my family’s culinary repertoire and pickles, potatoes, and hard boiled eggs make even sparser appearances on the family table. Something about these foods makes us go “ick” (regardless of the fact that they are all extremely tasty items).
Still, whenever potato salad hits the plate of anyone I know, it’s gobbled up instantly, followed by a groan of regret (and then seconds). So, since I’ve been cooking up American style food so often this summer, I thought I could update potato salad for the weekday plate.
You’d think, then, by removing the diced egg yolk and cup of mayonnaise that you’d be serving a far less desirable, mock potato salad. Not so. Cook your potatoes so that they’ll be slightly creamy, add a little greek yogurt and no one will miss the mayonnaise. The fresh corn gives this potato salad a sweet kick and a crispiness that’ll make you want to forget about traditional potato salad altogether. Enjoy!
- 5 small-medium red potatoes
- 4 ears corn, fresh
- 4 gerkin pickles, diced
- 1/4 cup sweet onion, diced
- 3 tbsp greek yogurt
- 1 tbsp sugar
- 2 tsp salt
- 1 tsp pepper
- Boil red potatoes until tender. Remove skins and cut into eighths.
- While potatoes are boiling, remove corn kernels from the cob and place in a bowl. Then, rub the back of your knife against the cob to extract any remaining juice; add potatoes and onion.
- Mix sugar, salt, pepper, and greek yogurt. Add to potato mixture.