I think I will call it “Bubble Salad”.
That’s what the kids think it looks like. I came across these sweet little potatoes at the farmer’s market this morning. What perfect little bite-sized gems! I have never seen potatoes so small before! I had to buy them for the pure novelty of it. But what do I do with them?
I didn’t want to mash them… There was no purpose in that. That would just wreck the potato’s cuteness. I know I think these potatoes are cute. The farmer suggested I roast them in a pan with olive oil and rosemary. That sounded fantastic, but my family doesn’t like it when I do that to potatoes. So an inspiration struck me. Why not potato salad?
I know everybody in my house likes potato salad. When I presented it to the family, the kids thought it looked like bubbles floating in the dressing. This potato salad recipe is based loosely on a version of Marc Bittman. Having never made potato salad before, I needed a base to start with. (The potato salad in the blog “Insalata di Potate” was made by my grandma). I added yogurt and eggs and mixed up the seasonings a little bit. I hope it will be the talk of the town. (Just let me think that)
1 cup mayonnaise
¼ cup yogurt
3 scallions, chopped, use only the white part and barely the green
3 good-sized tablespoons parsley, chopped
2 pints of Butterball potatoes, red or white
4 eggs, hardboiled and chopped
Pepper, freshly ground.
- Start with the eggs. Hard boil them like your mom or grandma taught you how to. My mom taught me one way and my mother-in-law taught me another way. I didn’t tell either one who was right. Just go with it.
- While the eggs are cooling, start boiling the potatoes. Because the potatoes are so small they only need a few moments in the water once it has come up to a boil. I would say 5 or 7 minutes. To test for doneness, squeeze a potato with a pair of kitchen tongs. If it flatten slightly the potatoes are done. If it crumbles in your tongs they are way past done. You want these potatoes to keep their shape.
- Drain the potatoes in the sink and let them cool for 10 minutes.
- While the potatoes are draining, mix your dressing ingredients. The mayo, yogurt, mustard, scallions, parsley and salt and pepper go in the bottom of a large bowl.
- Add the potatoes to the bowl with the dressing and toss gently.
- Add the eggs and toss to coat again. Season with salt and pepper to you liking.
- Refrigerate for at least 1 hour to let the flavors come together.