This is a recipe my brothers and I grew up with. Summers were not complete without this potato salad and my mom’s equally craveable pasta salad – I did up a healthier version of this with spiraled squash called the Anti-Pasta Salad. For the original version of that simply replace the squash with a box of cooked rotini pasta noodles. Yum!
My mom was the ultimate party thrower. We have a big family – 3 brothers and me plus my step sister, step dad, and my cousin who lived with us – throw in my dad, my aunt and uncle and their 5 kids and any gathering was a crowd even before letting in “outsiders”. 😉
So she learned to make good, simple food that fed a lot and kept everyone happy. This recipe is extremely easy – just a handful of ingredients and minimal prep work. The trick is in NOT over working the potatoes (or they get gummy) and in the seasoning. Season it up just right with good amounts of salt and pepper and you’re golden. The celery and red onion add fantastic crunch that is the perfect offset to the soft, silky potato. Italian parsley and minced chives add a freshness and pop of green color – great accompaniment to any barbecue or backyard gathering. Make up a big batch because this will go fast! If you manage to end up with any left over, you will be eating it happily for the next couple of days. I always loved when we had it hanging around in the fridge, and with 3 brothers you’d better believe you had to be quick in getting to it!
This really reminds me of pool parties and of my mom. Really nothing in this recipe has changed since my youth, besides the addition of chives – I love chives and they go so well with potatoes so any chance I can throw them in, I will! So good!
Have fun with this! It really is a great starting point recipe, a sort of canvas as potatoes tend to be. Try tossing your own favorite herbs in the mix. Dill would be a great example. Or try adding some bacon! Oh, yum!
Enjoy and let me know what you come up with!
- 6-8 medium red potatoes, cut roughly into 1 inch pieces
- 1 cup celery sliced into bite-size pieces
- ½ medium red onion, diced
- 1 large handful of finely chopped Italian flat-leaf parsley
- Add one bunch of chives, minced
- ½ cup mayonnaise
- ½ cup plain yogurt
- Salt & pepper, to taste
- Do not peel the potatoes. Boil until they break with a poke of a fork.
- Mix potatoes, celery and onion together.
- Add about ½ cup each of mayo and yogurt, mix well. Add more dressing as needed.
- Toss in the herbs and combine. Salt and pepper to taste.
- Chill and serve!