I think potato salad is great. I love it fancy, like I made it last summer, served warm with asparagus and dressed with tahini. I like the kind you can buy at Safeway made with mustard. And P and I can both eat embarrassing amounts of my Aunt Kathie's version, which includes pickles.
Since this summer was a whirlwind and September is just a few days away, I figured I better squeeze some in before it is time to move on from summer salads. You know, move on to preparing fall soups while I pretend it is NOT over 110 degrees F outside. Sigh.
Because I was making this for the work week, I wanted it to be healthy and a good lunch option. You'll need the following:
2 medium sweet potatoes
8 small yukon gold, red, or purple potatoes
Several large handfuls green beans, ends cleaned
1 can chickpeas, drained
16 oz. plain greek yogurt
2 lemons
3 cloves garlic, diced
Fresh parsley
Good quality mustard
Salt
Pepper
Place your potatoes in a big pot and cover with cold water. Bring to a boil. Cook until they are soft but still firm. While the potatoes are boiling, blanch your green beans. (Bring water to a boil, add green beans, cook briefly, then run under cold water.)
After the green beans are cool, dice into small pieces. Add garbanzo beans. In a separate bowl, mix most of the greek yogurt, the juice of both lemons, minced garlic, and several generous squirts of mustard. Mix well, tasting as you go. Add salt, pepper, and minced parsley.
Once the potatoes are done, run under cold water. After cool, slice into smaller pieces. Add to the dressed beans and toss well. Season with more mustard, parsley, salt, pepper, or lemon as needed and enjoy.
Considerations for food allergies and ethics: Gluten free and vegetarian.
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