By Connor Forbes
My eldest son is going into 1st grade this year. He has the greatest group of classmates and parents to match. So, when one of them invited us over for a small 4th of July pool party we jumped on the opportunity. And I got to thinking what dish I was going to bring.
Nothing screams 4th of July pool party to me quite like a potato salad. I really love herby and creamy potato salad. Somewhere near a German potato salad but with a creamy base instead of vinaigrette. I was out of mayo, so I opted for Greek yogurt, which also seemed like a better idea to stay out on a table during a hot day.
This salad came out great and I could have eaten many more scoopfuls but stop myself so other people could enjoy it as well. Let’s make potato salad!
- 6 large red potatoes
- 1.5 cups Greek yogurt
- ½ cup rice vinegar
- 2 tbsp cilantro
- 1 tbsp dill weed
- 1 tbsp salt
- ½ tbsp pepper
- 3 eggs, soft boiled
- 3 cloves garlic, finely diced
In a pasta pot boil water. Add in potatoes and uncooked eggs. Cook eggs for about 7 minutes, remove and place immediately in an ice bath (a boil with ice and water). Boil potatoes until fork tender (able to stick a fork into the potatoes easily). About 20-25 minutes. Remove potatoes and place in fridge for 30 minutes to cool down. Cut potatoes into ½ inch cubes. In a bowl combine potatoes, Greek yogurt, rice vinegar, cilantro, dill weed, salt, pepper, and garlic. Chop eggs and add (they may still be a little runny, let the yolk drip into the bowl with all the ingredients). Mix together. Refrigerate an hour before serving and EAT!
For more Connor Cooks recipes visit www.zapinin.com/connor-cooks.