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For the Mayonnaise Haters Amongst Us…Herbed Potato Salad

 

Picnics can be anything from a simple bagged lunch with delicious sandwich wraps, veggies and cookies that you can nibble on in the line-up, to a dramatic gourmet picnic you can savour at your leisure in the park, the beach or on a mountain hike. There are creative suggestions for all appetites that would be perfect for those impromptu afternoons all over the blogosphere.

One thing that seems to ring true is that we love our potato salad!!!! An irresistible summer indulgence, potato salad recipes combine fresh new potatoes with delicious herbs and seasonings of every choice imaginable. Every cook has their favourite, tried and true recipe..or recipes. Some bloggers have a love/hate relationship with mayonnaise. I have always been a lover of mayonnaise but for those of you who don’t like the white stuff this potato salad is for you!!! Dill, parsley, and onion combine with yogurt and sour cream to make a pungent, creamy dressing. Because it travels well, this flavorful potato salad is wonderful for picnics. I urge you to try this recipe. It has become my new favourite and I even prefer it to my mayonnaise based favourite.
I know that potato salad will show up sometime later this week too when L’il Burnt Toast is visiting. Many of the wineries allow you to picnic on their grounds and since it is the Spring Wine Festival I see a picnic in our future. Entertaining is a way of life in wine country. Whether it is a formal dinner with many courses, or just a bottle of wine to go with an impromptu picnic with neighbours. We just hope the weather cooperates!!!

**Herbed Potato Salad**

2 pounds new potatoes, cubed
3 tablespoons white wine vinegar (I used an iced cider apple vinegar, but you can use any flavoured vinegar)
1/2 cup plain low-fat yogurt
1/4 cup reduced-fat sour cream
1 tablespoon olive oil oil
1/2 cup finely chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

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Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain. Cool slightly and peel. Cut potatoes in half lengthwise; cut halves crosswise into 1/4-inch-thick slices. Place potatoes in a large bowl; sprinkle with vinegar.

Combine yogurt and sour cream in a medium bowl, stirring with a whisk until smooth. Add oil; stir with a whisk. Add onion and remaining ingredients; stir with a whisk. Add yogurt mixture to potato mixture; toss gently to coat. Cover and chill 1 to 24 hours.

Serves 6

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