Revised 91 VIII 10 NYC
2 lbs. 12 ozs. Fresh potatoes, preferably 'new' potatoes. Redskins are especially delicious.
Healthy handfuls to taste of Fresh Fresh Fresh parsley dill cilantro (coriander leaves)
1/4 cup Prepared mustard, stone ground
1 1/2 cup Yogurt, non-fat preferred
Sour dill pickles (sour dill garlic pickles optional)
Approx. 7 stalks Celery
1/2 tsp. Dry herb mixture of equal parts of Spanish rosemary, thyme, sage, basil, dill leaves
Dash Cayenne to taste
1/2 tsp. Dry mustard powder
2 Eggs boiled for 10 minutes. Omit egg yolks if you wish to keep this a strictly non-fat recipe.
1 small Chopped onion
Steam potatoes whole. Cool and cut into large bite-size chunks.
Dice celery into smaller chunks.
Mince fresh herbs.
Combine all the wet ingredients, then add the dry.
This recipe was inspired by my mother, Evelyn Young's, potato salad recipe, but in my hands it changed radically: her recipe included mayonnaise, salt, and 1/3 cup milk. and it did not include the yogurt, herbs and cayenne.
Copyright (c) La Monte Young 1991, used by permission.