July is fast-approaching, so we better get our potato salad game in check. In addition to the potatoes and the dressing, I like my potato salads to have something crunchy, something pungent, and a little something unexpected.
- Potatoes: red or yellow skinned
- Something crunchy: usually another vegetable such as chopped cucumber or green beans, or chopped nuts or chickpeas
- Something pungent: onion, shallot, scallion, garlic scapes
- Something unexpected: dried cranberries, boiled egg, something pickled, or spices such as Old Bay, paprika, mustard seed, or caraway
- Dressing: I like the creamy kinds, but keep it healthy by using mostly yogurt with a little bit of mayo or sour cream
This potato salad recipe comes from the Cranberry Marketing Committee. Who says you can’t put a little fruit in your potato salad? Potatoes with chopped cucumber, sliced scallion, and dried cranberry get tossed in an easy yogurt and sour cream dressing.
Celebrate the summer season with this Cranberry and Cucumber Potato Salad. It’ll go swell with whatever it is you’re pulling off the grill. Continue reading
Figsinmybelly 