Potato Salad
  • 3-4 “Little potatoes”
  • 2tbs Vinaigrette
  • 2tbs Greek Yogurt
  • To taste Chives, or shallot, or green onions, or red onion, or even dried onion/garlic/herb seasoning
  • 1 Hard boiled eggOptional
  • Protein of choiceOptional, ex ham or smoked chicken or salami
  • Veggie of choiceOptional, finely chopped
  • Salt and pepper
  1. Dice the potato(es) into bite-size pieces.
  2. 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.
  3. Drain the potatoes, and return them to the still-warm pot.
  4. Add vinaigrette. Stir or toss potatoes to coat completely. Set aside for 10 minutes.
  5. 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.
  6. Add onion, and any additional optional ingredients of choice.
  7. Taste and season with salt and/or pepper.
  8. Although you can eat it immediately, it improves with a bit of time in the refrigerator, up to 2 days.