I’ve never really been a huge fan of creamy potato salad as I’m not too fond of mayonnaise, but I’m crazy about Greek Gods Traditional Yogurt, and it is finding its way into much of my cooking lately. This yogurt works well in place of sour cream with a livelier flavor and a denser texture. We love a little dollop on top of burritos, in a bowl of soup, or just plain off the spoon! It’s also been on sale at the co-op for the last couple of weeks, so has become a new staple in our household. With garlic and fresh herbs, this potato salad dressing also makes a great dip for crudites. My Foxtail Farm CSA provided broccoli, garlic scapes and herbs to the dish.
- 5 pounds potatoes, peeled and diced
- 1 head broccoli, chopped
- 4 garlic scapes, thinly sliced into rounds
- 4 sweet pickles, minced
- 1 cup plain Greek Yogurt
- 1 clove garlic, pressed (use only the part that comes out of the garlic press holes, and toss the fibrous part)
- 1 handful fresh herbs, slivered (I used basil, chervil, rosemary, oregano, and thyme)
- 1 tsp. rice wine vinegar
- salt and pepper to taste
Dice potatoes and rinse them in cold water to remove excess starch. Boil in salted water until just tender and drain in a colander. Run cold water over them to stop the cooking.
Steam the chopped broccoli until just tender – about two minutes. Mix all vegetables together in a large serving bowl and refrigerate until cool.
To prepare the yogurt dressing simply mix all ingredients in a bowl. Season with salt and pepper. When the potatoes and broccoli have cooled, gently mix the dressing into the potato mixture.