We just came back from camping this past weekend and it is the perfect time to share one of my favorite Potato Salad recipes. One of the many things we love about summer is camping! We book few camping trips every summer. Wisconsin has many beautiful state parks that shouldn’t be missed. I have some recipes that I make for camping. They are usually recipes that allow me to do some prep work at home and that we can finish without hassle while we are there just relaxing after a day at the lake. This potato salad is one that I make at home every summer. It can be served warm or cold and it’s a great side dish for steaks.
The reason I make this potato salad in the summer is because of the fresh herbs. Whether you grow your own or buy them fresh at the farmer’s market, there is something really special about the taste and smell of freshly cut cilantro and dill. However, you can find these herbs all year round at the store. The tangy and fresh flavors of this potato salad also come from the homemade yogurt dressing. For camping, I cook the potatoes, cut the herbs and make the dressing at home. Storage them all in separate containers that can keep well in a cooler with ice for one day. Then while we are camping I do the assembly of the salad while my husband grills the steaks and voila! Happy campers dinner is served. Enjoy!
Ingredients (serves 8):
For the Salad:
2 Pounds fingerling potatoes
4 Celery stalks with their leaves
1 Bunch of fresh cilantro with their stems (about a cup of the leaves).
1 Bunch of fresh dill (about 1 cup)
2 Tbsp. capers
For the Dressing:
1/2 cup plain Greek yogurt
1/4 cup light mayo
1 small clove garlic
Stems from the cilantro used in the salad
1/2 lemon juiced
1 Tbsp. extra virgin olive oil
1/4 tsp. salt
Cut the potatoes into about 1 inch pieces. In a large pan add the potatoes and cover with cold water. Bring to a boil and cook until tender, about 15-18 minutes. Check the potatoes by inserting a fork, the potatoes are done when the fork comes out easily. Warning:If the potatoes break when you insert a fork they are overcooked and your salad could turn into a mash. Drain and spread in a sheet pan to cool. Note: If making a warm salad skip this step.
Chop the celery, celery leaves, cilantro and dill, set aside. In a blender, add all the ingredients for the dressing and blend for 1 minute. In a big bowl mix the potatoes, chopped herbs, capers and dressing. It can be served immediately or keep in the fridge for up to 1 day.
For camping: Place the cooled potatoes in a plastic airtight container. In a smaller airtight container add the chopped celery, herbs and capers. Storage the dressing in a glass jar with a tight lid. Place in a cooler. When ready to eat the salad, mix all the ingredients and serve.