Recipe Courtesy of Williams-Sonoma. Adapted from Williams-Sonoma Celebration Series, “Summer”, by Joanne Weir (Time-Life Books, 1997).
Serve this salad with a batch of your favorite barbecued ribs or chicken for an old-fashioned summer picnic. If desired, add 2 chopped hard-cooked eggs or 1/2 cup chopped red onion with the potatoes.
- 3 pounds red potatoes, unpeeled
- 1/3 cup plain yogurt
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 3 tablespoons fresh lemon juice
- 8 green onions, white and light green portions, thinly sliced
- 2 celery stalks, finely chopped
- 3 tablespoons chopped fresh flat-leaf parsley, plus parsley sprigs for garnish
- 3 tablespoons chopped fresh mint, plus mint sprigs for garnish
- 3 tablespoons chopped fresh basil, plus basil sprigs for garnish
- Salt and freshly ground pepper, to taste
- 1 Bring a large pot three-fourths full of salted water to a boil over high heat. Add the potatoes and boil until tender when pierced with a fork, 15 to 20 minutes. Drain and let cool completely in the refrigerator for at least 1 hour. Cut the potatoes into 3/4-inch dice.
- 2 In a large bowl, stir together the yogurt, mayonnaise, sour cream, mustard, lemon juice, green onions, celery, and the chopped parsley, mint and basil. Add the potatoes. Season with salt and pepper and toss gently to mix.
- 3 To serve, transfer the salad to a large serving bowl and garnish with parsley, mint and basil sprigs.
- 4 Serves 6.