I can’t believe it’s Memorial Day weekend already!
a) because this school year just went by so incredibly fast, and
b) because it’s gloomy, cold, and raw out there today! It feels more like early March than like the unofficial kickoff of summer.
Well, hopefully it’s nicer wherever you are, and if not, maybe this riff on potato salad, that ultimate summer barbecue staple side dish, will put you in a sunny mood.
Making your own potato salad is not hard. Once the potatoes are boiled, it’s just a matter of throwing in your ingredients! My mom’s traditional potato salad, which I adore, is made with vinegar, mayo, onion, celery, hard-boiled egg, and spices. But for this recipe, I decided to mix up the flavors a bit, and trim some of the fat!
I’ve used plain Chobani 2% Greek yogurt, in place of the mayo. It’s so super creamy and rich tasting, you’d swear it was sour cream! And when I think of sour cream and potatoes, my mind goes right to that favorite guilty pleasure: Loaded Baked Potatoes. With the addition of some crumbled bacon, broccoli, shredded cheddar, and scallions, you get all that delicious flavor with a whole lot less fat, and more protien to boot!
- 2 large Russet potatoes, scrubbed
- 1 tablespoon Champagne vinegar
- 2 teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 slices thick cut bacon
- 1 cup broccoli florets
- 1 bunch (about 8) scallions, roughly chopped, green part only
- 1 cup shredded low-fat cheddar cheese
- 1 cup low-fat Greek-style yogurt
- additional salt & pepper (optional) to taste
- Cover the potatoes in cold, salted water, and bring to a boil. Boil until fork-tender, about 20-25 minutes.
- Drain the potatoes and chop them coarsely. Place the warm potatoes in a large bowl and sprinkle with vinegar, salt, and pepper. Toss to coat.
- Slice the bacon and place it in a cold pan. Cook over a medium low heat until the fat has rendered and it’s brown and crisp. Remove from the pan with a slotted spoon, and drain on paper towels.
- Add the bacon, broccoli, scallions, cheese, and yogurt to the potatoes and toss to coat.
- Season with additional salt and pepper, if needed.
Are you ready for summer? Personally, I am super-psyched for warm sunny days, swimming, walking the boards, and long, lazy barbecues on the patio! This dish will definitely be on the menu, once the sun comes out from hiding!