Would You Like Some ... Veggie Potato Salad?

This potato salad was my favorite of the three salads I made for a BBQ we had this weekend, and wanted to share it while it’s still summer salad season!  It’s brim-full of veggies (and could have had more), and is another great find in my becoming-tattered copy of the The New Moosewood Cookbook.  Of course I’m not eating the dregs of it that are still in the fridge as I type this, I opted instead for the very stale chocolate cupcake with frosting mounded on top to moisten it up a bit.  Chocolate crumbs are less deadly to computers than mayo, aren’t they?  Not that I need lame excuses.  I think I’d best get back to the recipe before you all go off dreaming of chocolate and forget entirely about nice cold Potato Salad full of crunchy veggies …

Kristina’s Potato Salad (from Moosewood Cookbook)

  • 6 medium potatoes (about 3 lbs) … scrubbed, chopped, and boiled till just tender
  • 2 harboiled eggs, chopped
  • 1 med. bell pepper, diced
  • 3-4 minced scallions
  • 1 small cucumber, seeded and minced
  • 1 c. finely chopped parsley
  • 1/4 c. minced fresh dill (or 1 T. dried)
  • 1-2 t. salt (or more to taste)
  • fresh black pepper
  • 1/4 to 1/3 c. cider vinegar
  • 2 t. dry mustard
  • 2 t. tarragon
  • 2 T. prepared horseradish
  • 1/2 to 1 c. mayo
  • 1/2 to 1 c. yogurt or sour cream

Combine well, season to taste, cover, and chill!  Toasted sunflower seeds or cashews are a good addition, sprouts too, radishes, peas, celery, carrot, or whatever other veggies seem to fit to you … just keep ‘em diced and on the crunchy side.  Enjoy!