How long have I intended to make this potato salad? Well I’m so glad you asked! For a few weeks actually. Allow me to share a very typical story surrounding the making of recipes for my blog. And I say “typical” because nothing ever seems to go as planned when it comes to this crazy machine.
Last week, this potato salad was in my calendar to make, ingredients were sittin’ pretty in the fridge, and I was prepared to cook and shoot the next night. Well, the night of the impending shoot I ended up working a few hours longer than usual at my regular 9-5, therefore, no potato salad (sad face). So, with those ingredients no longer fresh, it was back to the grocery store for more. I know…wasteful…but I swear it doesn’t happen often. Anyway, Fernando and I decided that we’d meet up after work, go to Sunglass Hut so he could get his first pair of “real” sunglasses, and then head over to Whole Foods to pick up the ingredients. Both places were within a few blocks of each other, so this should’ve been a fairly quick trip.
But of course it wasn’t…
We meet at Sunglass Hut, and my husband finds a pair of Ray Bans that he’s instantly hooked on. Awesome! That was quick. We go to make the purchase and… “sorry, we’re out of that color”. A few phone calls later, and they’re sending us to 6th ave. & 57th to pick up the glasses they had so graciously reserved for him at another location. Mind you we’re at 3rd ave. & 60th at this point. But first, a quick stop to Whole Foods that was just around the corner. We were outta there with fresh ingredients in hand in like 15 minutes.
15 minutes later we’re at the second location; greeted with smiles, and then… “I’m so sorry. I made a mistake; we don’t have that color either”. I don’t even know what kind of look I had on my face, but by my husband’s constant reminder to “fix your face” (as in facial expression) I’m guessing it wasn’t a pleasant one, because the girl immediately got on the phone to locate another pair while frantically apologizing.
Did I forget to mention that it was almost 90 degrees and the humidity was like 80%. It was super hot! And I was super cranky, and I was being dragged all over Manhattan for some sunglasses. But, I didn’t say anything because my husband rarely buys anything for himself without being forced into it.
Off to 5th ave. and 49th…another 15 minute walk by the way. Once we get there…SUCCESS! He finally had his freakin’ Ray Bans. I was a cranky, sweaty mess, and by the time we got home it was too late and I was too tired to even think about potato salad.
But I did make it the following day. And I’m so happy the recipe was a success because if it wasn’t, I think my head would’ve exploded. Enjoy! 😉
- 4 pounds small to medium red potatoes, quartered
- 2 tbsp. grapeseed oil
- 1 tsp sea salt, plus more for additional seasoning
- 1 tsp. freshly ground pepper
- ⅔ cup greek yogurt (at least 2% fat)
- 4 tbsp. red wine vinegar
- 2 tbsp. raw honey
- 2 tsp dijon mustard
- 2 tsp. celery seeds
- 2 garlic cloves, minced
- 2 pinches of crushed red pepper
- ½ tsp. dried oregano
- 1 cup fresh parsley, coarsely chopped
- 1 cucumber, thinly sliced
- ⅔ cup red onion, thinly sliced
- Preheat oven to 400º F, and prepare a large baking sheet with non-stick foil.
- In a large bowl, toss prepared potatoes with oil, and 1 tsp. each of the salt and pepper.
- Transfer potatoes to baking sheet, and roast for 45-60 minutes, until golden-brown and tender, flipping half way through. (Don't make them too soft, as they'll be covered in dressing and could become too mushy)
- Meanwhile, start preparing the dressing; Using the same large bowl, whisk together the yogurt, vinegar, honey, mustard, celery seeds, garlic, red pepper, and oregano; season to taste with salt.
- Fold in the cucumber, onion, and parsley; cover and set aside in the refrigerator.
- Remove the potatoes from the oven when done; transfer to a large bowl, and pour dressing over. Combine well.
- You can serve immediately, or refrigerate and serve cold.