Mom’s Potato Salad
Mom's Potato Salad
This is the potato salad I remember growing up. My mother's recipe was a little different than everyone else's which made me love it all the more. The bright flavor and lovely texture of this delicious salad make it the perfect summer side dish.
Ingredients
- 2 pounds tiny red potatoes or small red potatoes
- 1 medium English cucumber
- 1/4 cup plain Greek yogurt
- 1/4 cup mayonaise
- 2 tsp White wine vinegar or apple cider vinegar
- 1/4 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
- Set a large pot of water on the stove and heat to a boil
- Wash and cut the potatoes in half (or in quarters if they are larger potatoes)
- When the water is boiling, add a pinch of salt and the potatoes. Cook until the potatoes are just fork tender - about 5-7 minutes.
- Drain the potatoes and run them under cold water for a couple of minutes to stop the cooking. Let them cool slightly while you prepare the rest of the salad
- Peel the cucumber and chop it into bite size pieces
- Mix 1/4 cup yogurt, 1/4 cup mayonnaise, 2 tsp vinegar, 1/4 tsp thyme, 1/2 tsp salt and 1/4 tsp pepper in a cup or small bowl. Taste and adjust the seasonings as needed
- Cut the potatoes into bite size pieces and add about half of the dressing
- Mix together and add the cucumbers to the potatoes
- If you are not serving it immediately, store the salad and the extra dressing in the refrigerator
- When ready to serve, taste the salad and add additional dressing, salt and pepper as needed.
- Place in a bowl and serve. It's the perfect summer side dish.
