There are probably as many potato salad recipes out there as there are picnic baskets; everyone has their preferences. I like a salad that is simple, allows the flavours to meld into one that support the main ingredient, the potato. This goes well with any kind of grill meat, from bratwurst to beef to chicken, or with any vegetarian meal. I make this any season I feel like it, so there! You only need potatoes and either cream or plain yogurt on hand – chances are that you’ve already got everything else in your cupboard.
Quick & Easy Potato Salad
6-8 medium-sized potatoes, diced into bite-sized bits
1 red onion, coarsely chopped
1-2 tsp. Vegetable bouillon
Bring to a boil, stirring occasionally until the potatoes are edibly soft (~10 minutes). Drain, allow to cool.
In the meantime, mix the following:
200 grams crème fraiche or plain yogurt
A sprinkle or three of chives
~2 tsp. Dijon mustard
~2-3 Tbs. Mayonnaise
A bit of pickle juice, or relish (optional)
Salt and pepper to taste
Mix in a bowl; when the potatoes are fairly cooled-to-warm, toss into the cream mixture, then spice to taste. Serve either warm or chilled.
The following day, the potatoes will have soaked up the liquids; just add a bit more cream or yogurt.