Warmer weather means more gardening and wood working for hubby and me, more playing outside for puppy and Bundle, and more spring picnic fare for all of us! (Okay, maybe not the dog.)
This simple recipe is gluten free, creamy, and fresh. I always have preferred sour cream or plain Greek yogurt over mayonnaise, and either will work great! Use whatever you have on hand — potato salad is so customizable. Just another reason to love warmer weather back yard food!
*A note on the Italian seasoning on the ingredient list: You can find lots of blended varieties at most grocery stores. I used a tomato and basil blend.
6 large baking potatoes
1/4 c. sour cream or plain Greek yogurt1 scallion, finely diced
1 stalk of celery, finely diced
2 Tbsp. olive oil
1 Tbsp. Italian seasoning
1 tsp. salt
1/2 tsp. black pepper
Wash, peel and chop the potatoes into small 1 to 2 inch cubes. Boil until soft. Drain and set aside in a bowl to cool. If you need to cool them quickly, just pop them in the freezer! That’s the only way I ever get potato salad done. Ha.
When the potatoes have cooled, add the remaining ingredients and stir gently. Keep cool in the refrigerator until you need it for up to four days.
This recipe serves four generously, but who knows, maybe there won’t be any leftovers? 🙂