Plain or fancy, chunky or creamy, here’s a recipe for you to customize, and you won’t have to be eating it all month!
For all the details, check out the full blog posting here.
Ingredients
- 3-4 "Little potatoes"
- 2 tbs Vinaigrette
- 2 tbs Greek Yogurt
- To taste Chives, or shallot, or green onions, or red onion, or even dried onion/garlic/herb seasoning
- 1 Hard boiled egg Optional
- Protein of choice Optional, ex ham or smoked chicken or salami
- Veggie of choice Optional, finely chopped
- Salt and pepper
Instructions
- Dice the potato(es) into bite-size pieces.
- In a small saucepan, cover the potatoes with cold water, and add a teaspoon of salt. Bring to a boil, then reduce to a simmer and cook until tender, about 15 minutes, depending on the size of the cubes.
- Drain the potatoes, and return them to the still-warm pot.
- Add vinaigrette. Stir or toss potatoes to coat completely. Set aside for 10 minutes.
- Add yogurt, mayonnaise, or sour cream, or any combination of these. Stir to incorporate. Vigorous mixing will alter the texture, which you may or may not desire -- suit yourself.
- Add onion, and any additional optional ingredients of choice.
- Taste and season with salt and/or pepper.
- Although you can eat it immediately, it improves with a bit of time in the refrigerator, up to 2 days.
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