My mom made this potato salad for a picnic one summer when I was home from college. I don’t like mayonnaise, so she’d substituted yogurt. The salad was delicious. Light and creamy. I liked it so much that I made it for my friends when I got back to school.
Ingredients
| 2 lbs. new potatoes | 2 shallots or 1 med. red onion, sliced thin |
| 12 oz. bacon, cut into ½-inch strips | 10 oz. plain yogurt (not Greek), plus more to taste |
| 2-3 Tbsp. olive oil | Coarse sea salt and freshly ground black pepper |
| 2-3 cloves garlic, chopped fine | 1 small bunch garden cress |
Preparation
1. Wash the potatoes, but don’t peel them. Bring to a boil in a pan with enough salted water to cover them, then cover and simmer 25 to 30 minutes, until tender.
2. While potatoes are boiling, cook bacon in a pan until crispy. Remove from pan and add olive oil. Sauté garlic and shallots or onions in bacon fat and oil until tender.
3. Drain potatoes well, transfer to a large serving bowl and, while they are still hot, cut them into cubes.
4. Mix in yogurt, bacon and oniongarlic mixture. Be sure to get all the oil left in the pan. Add salt and pepper to taste.
5. When mixture is right, snip cress with kitchen scissors and mix into potatoes.
Serves 4.
Nutritional Information: Calories: 690; Fat: 47g; Cholesterol: 60mg; Sodium: 910mg; Total Carbohydrates: 50g; Dietary Fiber: 5g; Sugars: 9g; Protein: 20g.
