Recipe: Potato Salad with Yogurt, Dill, Curry & Mustard. Lots of Mustard.
We’re busy preparing for Rebecca’s 2nd birthday party by making some of our favourite salads. I am a strict mayonnaise hater and mustard lover so this is our family’s version of potato salad.
It’s made with new Ontario potatoes, herbs from the garden and a hearty amount of yogurt and mustard.
2 pounds of potatoes
1 cup of organic yogurt
1/4 cup of chives
1/3 cup of fresh dill
A few springs of fresh parsley
1 teaspoon of curry
1 teaspoon of dijon mustard
1/2 teaspoon of mustard seed
1/2 teaspoon of salt
ground pepper to taste
Boil your potatoes for 10 minutes. Cut them each in half.
Mix your dressing, that’s all of the ingredients except the potatoes and parsley. Add to your potatoes and cover them gently. Garnish with the parsley and Volia! Who says you can’t make friends with salad?
In the past I’ve used blue potatoes and its just gorgeous, the yellow of the curry looks great with the blue spuds. Somehow I don’t have a picture though. This time we’re enjoying a basket of fresh Ontario potatoes that I bought on Wednesday and bet were still in the ground on Monday. They are heavenly.
Here are last year’s blue and purple potato harvest that were promptly turned into this salad for her 1st birthday.
We’ll be posting a few more recipes from this weekend’s celebration, just as soon as I actually get a minute to finish making everything, since almost 2 year olds apparently stop napping?! Really.