Potato Salad, My Style

This potato salad is a non-mayo based version that is loved by my mayonnaise-loving friends.

Dressing

1 cup of plain, non-fat yogurt, strained for 1/2 hour

2 T sweet onion (I use cippolini when I can find them) VERY FINELY minced (or grated or pulped in a food processor and drained)

1 T dijon mustard

1 T honey (your local variety)

1 T extra virgin olive oil

2 T minced fennel fronds
salt and pepper to taste (optional)

Veggies

6-8 medium red potatoes, diced (or those of your choice)

4 hard boiled eggs, sliced (you can omit yolks)

5-6 radishes, thinly sliced

1-2 stalks celery, diced

3 cloves of garlic, minced

Set the yogurt in a coffee filter lined sieve over an empty bowl to drain. Dice the potatoes and boil. Once cooked, drain and place in large bowl. Cool them to room temperature.

While the potatoes are cooling, mix the remaining dressing ingredients together. Make sure you are using very finely minced onion because you just want the sweetness and taste of the onion to be subtle. If you have to mechanically pulp them, be sure to drain excess water off. Once mixed, taste the dressing to ensure it balanced to your liking. If it's too sweet, add mustard; if it's too tart, add a bit of honey and olive oil. You may add salt and pepper to taste.

Once at room temperature (or refrigerator cooled to below room temp), add the remaining salad ingredients in layers. Pour the dressing over the top and mix thoroughly, but gently.  It's best to do with your bare hands, as with most pre-dressed salads.

I love to serve this at room temperature, but it is great cooled.