Jeanette - Off The Cuff

My photo
Blogger at: http://offthecuffhome.blogspot.com and http://offthecuffcooking.blogspot.com -- My name is Jeanette, and I was born in Sweden, but unlike the famous Muppet, I am not a professional Swedish Chef. I actually studied design and photography. I also was a freelance indie-rock critic for several magazines from 1998-2005, and had an in-house PR company for a while. Cooking is in my DNA--my dad's brother was a chef and their father was a pastry chef, my mom's mother was a caterer, who published a cookbook of traditional Finnish breads and pastries when she was 92. Everyone else in my family loves to cook, and we're not afraid to experiment. I have a yen for interior design and remodeling.

Tuesday, July 6, 2010

Swedish Style Potato Salad

So, it's summer time, and everyone loves a big ol' bowl of potato salad. It keeps for days in the fridge, and is a nice, cool side dish on a hot day.

My take on potato salad is sort of inspired by a traditional Swedish-style potato salad.

And... it's way-hay-hay less fattening.

INGREDIENTS:

15 or so medium sized red potatoes
1 cup Plain yogurt (Greek would be good, since it's so thick & creamy)
1-2 tbsp Dijon Mustard
(1-2 tbsp Mayo – optional)
4-5 green onions
2-3 stalks celery
(2 tbsp chives – optional)
(1/3 cup crumbled bacon – optional)
seasoning salt of your preference (one that’s a little paprika-y is always good)
pepper

DIRECTIONS:

First off, make sure you start early. This is not a last minute type thing, unless you already have left over cold boiled potatoes in the fridge. Boil the potatoes until fork tender, drain immediately, and fill pot with cold water to stop cooking. Dump out cold water within 5 minutes to prevent taters from getting water-logged (which I inadvertently did last week. Boo.)


Chill potatoes for several hours or overnight in the fridge. It makes them way easier to dice. Believe me-- I tried it once with slightly warm potatoes, and it was a mushy mess.

Now then... Assuming your potatoes are boiled, and chilled, just take those cold, little potatoes, and dice them up with a nice big knife.

Then slice up approximately 2-3 stalks of crispy celery (trim the nasty ends off, first, and wash really well.)
Chop up about 4-5 green onions, and put all of the above in a large bowl.

(Optional-- for an extra kick, scissor-cut fresh chives into small pieces, and/or add crumbled bacon for a little sumpin’ sumpin’. )

The dressing is as such:

Approximately 2/3 to 1 cup plain yogurt
(It can be made entirely with yogurt, or else I often will stir in two tbsp of real mayonnaise just to help bind the yogurt and keep it from being too watery. Use a little more yogurt if not using the optional mayo.)
1-2 tbsp Dijon Mustard
1 tsp Seasoning salt
1 tsp fresh ground pepper

Stir together and chill.

No comments:

Post a Comment