There’s so much controversy over what is the the best style of potato salad: oil and vinegar, mustard-based, mayo based… I’ve decided to leave that all behind and came up with a fickle double-dressed potato salad: first spicy and tangy, then cooling and yogurty. This is a very healthy, yet flavorful potato salad as the flavor comes from the spices and the creaminess from the yogurt. No unnecessary fat. I hope you will enjoy it.
1.5 lb. Small waxy potatoes
1/2 lb. small radishes diced
1 stalk celery diced finely
3 shallots chopped finely
1 stalk green onions chopped
1 individual-size container of plain yogurt (approx. 6 oz.)
2 tbs. dijon mustard
1 tbs. honey
1 tbs. mustard powder
1 tbs. sea salt
1 tsp. toasted cumin seeds
1 tsp. smoked hot paprika
juice of 1 lemon (reserve some and taste dressing before adding more)
3 tbs. extra virgin olive oil
freshly cracked black pepper
fresh herbs, such as thyme or dill (optional)
Wash potatoes and place them in a pot of cold water. Cover with a lid and bring to a boil and cook until potatoes are easily pierced through with a knife but still holds resistance, about 10-15 min depending on the size.
Mix spicy dressing in a bowl.
Meanwhile, separate the liquid from the yogurt by draining it through a piece of cheesecloth or coffee filter over a cup. Cover the top with plastic wrap and place it in the fridge for one hour.
Remove potatoes from the water and cut into bite-sized pieces. Incorporate with dressing while potatoes are still hot. Let the mixture stand at room temperature for one hour.
Meanwhile, place the celery and radishes in a strainer and mix in a pinch of salt. Set aside to allow water to seep out. After one hour, use paper towel to dry off the moisture seeped from the radish and celery mixture. Combine the mixture and most of the shallots in with the potatoes.
Mix the green onions and remaining shallots in with the drained yogurt.
To serve: Divide spicy potatoes into 4 bowls. Grind black pepper over. Dollop with yogurt mixture. Garnish with green onions. Enjoy.
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