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.

Tags: , , , , , , ,


5 Responses to “Recipe: Potato Salad with Yogurt, Dill, Curry & Mustard. Lots of Mustard.”

  1. Julia says:

    This looks delicious! And those potatoes…those look lovely too. Are these the ones you grew?

  2. Laura says:

    HI Julia, my potatoes aren't quite ready yet, two weeks or so I think. These ones are local, from the market.

  3. Meeling says:

    Looks fabulous!! I love dill in potato salads!!

  4. Sarah James says:

    This looks so yummy, I'm definitely going to make this!

  5. […] Simply whisk together your eggs, milk, cheese, salt and pepper. Then add your veggies and herbs.  Last night we used a mix of cherry tomatoes, 1/4 cup of chopped leeks, along with basil and parsley. Next week I’m planning on using ramps, spinach and monforte perorino fresco sheep cheese from our fresh city farms CSA along with these really nice eggs from Pyramid Farm and Ferments. Mix it all up, pour it into a well buttered pie plate and cook for 45 minutes at 350.  Let your quiche rest for 10 minutes before serving and dig in. It’s particularly good with potato salad. […]

Leave a Reply