A potato salad?

Finding inspiration where you least expect it

You can find inspiration everywhere.

If you keep your eyes open, ask questions, and feed your own curiosity about the world, there are so many wonderful experiences outside your front door that can be translated into a business idea, a piece of art, or in my case, dinner.

I just didn’t expect to find inspiration in an airplane meal.

Flying home from London recently we were served a late flight meal of a cheeseburger and some potato salad. I was on my 3rd movie and I was starving. I recall the burger was actually really good. But the potato salad? I will be honest: I loved it.

It was heavy on the dill and had a lightness not typically found in potato salads. It was properly cold, and wasn’t drowning in mayonnaise. Dare I say it almost tasted healthy. It was quickly devoured and I made a mental note that potato salad deserved revisiting in my own kitchen, where I haven’t made it in…maybe, ever?

I’ve found a recipe for the lighter side of potato salad, and we’ve been eating it at home once a week. My wife has declared it the best potato salad she’s ever eaten, and while I had not intended to share the recipe (who would be excited about it?) she encouraged me (demanded) otherwise.

So, if you’ve got a casual gathering coming up - perhaps a sunny afternoon lunch, or an early evening picnic, this will promise to be a favorite. It is light, clean, and immensely satisfying. It makes a nice lunch with a little piece of fish, or a tin of good tuna. The magic is in the restraint with mayo, opting for a larger dose of greek yogurt. There is a load of dill, and a touch of capers for a punch of salt, and an unhealthy amount of chopped white onion which gives it a savory, satisfying note.

I hope you enjoy.

---

A Lighter Shade of Potato Salad

To prepare your potatoes, fill a large pot with water and add several generous handfuls of salt and a few bay leaves. Add your potatoes and bring to a boil. (I use smaller yellow baby potatoes for this recipe)

Once the water starts boiling, I give the potatoes 10 minutes and then pull one out to check for doneness.

When finished, strain the water from the potatoes, cool enough to handle, and then slice into quarters.

In a large bowl combine with the potatoes with a large scoop of full fat greek yogurt, a tablespoon or two of mayonnaise, handful of capers, chopped celery, onion, dill, and a scoop of whole grain mustard. Add salt and pepper and toss to combine.

Note: I like to start with a bit less yogurt and mayonnaise and add more at the end if it needs it.