Here is a creamy and light potato salad I am not giving a recipe, just hints.
1) Cook the potatoes in their skins in salted water with mint added (fresh or dried).
When they are just cooked, remove from heat, and leave in hot water for 30 mins.
Then drain and rinse in cold water.
When cool enough to handle peel and cut into bite sized pieces.
2) Season with sea salt and ground black pepper to taste.
3) Add chopped fresh celery**, minced scallion, minced fresh mint and red chili flakes, (to taste)
4) Gently fold in 1/2 mayonnaise and 1/2 plain live yogurt*, don't use strained yogurt it is too dense.
(*instead of the usual all mayonnaise).
Mix well, folding in and then refrigerate overnight ..this is best made a day or 2 in advance so the flavors develop.
Serve with anything...this is fantastic!!!
** Variations
Add minced sweet onion (or if using regular onions,finely chop then rinse under cold water, drain well before adding to the salad, this cuts out the sulfur flavors); sliced and well chopped fresh fennel; chopped eating apple; walnuts, almonds, raisins & etc.
You may also add cooked and chopped boiled eggs, and any prepared mustard or horseradish sauce.
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