How on earth is it Labor Day weekend already? No, seriously. Can someone explain this to me?
I am simply not ready to admit that summer is nearly over, as it feels like it never really began. Between moving into a new house, getting my wisdom teeth out, a business trip to Atlanta, and the very early birth of my niece – my summer was ridiculously busy.
That being said, Nich and I are disappearing to Prineville for the weekend to visit his parents. My in-laws are such lovely people, who live a quiet life in the country. They have a few horses, a crazy dog, and an amazing garden (my mother-in-law’s gardening abilities are unbelievable). I look forward to sleeping in, drinking giant mugs of french press coffee, doing crossword puzzles, and enjoying long talks with my in-laws.
Whatever your plans may be, I do hope that you all have a lovely Labor Day weekend. If you are heading to a BBQ, picnic, or party, I highly recommend this potato salad. I’ve been making it for various gatherings all summer, and it never disappoints. I would call this a modern version of the classic potato salad. It still has the nostalgic taste of potato salad, but yet it tastes new and fresh. There aren’t many ingredients that go into the salad, but each individual ingredient works so nicely with the rest. This is one of those ‘summer in a bowl’ recipes. I love it.
Note: I got the original recipe from The Kitchn, but I made a few changes and/or improvements. Feel free to use my version or theirs! Happy Labor Day, everyone!
Potato Salad with Yogurt, Arugula, and Herbs
1 1/2 pounds red potatoes, cleaned (skins on)
Salt and freshly ground black pepper
1/2 cup greek yogurt
1/4 cup mayonnaise (or vegenaise)
2 small shallots (or 1 large shallot), peeled and diced
1 small bunch arugula leaves, finely chopped
1 small bunch fresh dill, finely chopped
1/2 of an english cucumber, diced (*I also chopped up a few of my homemade dill pickles and threw them in…it was a great decision)
Fill a large pot 3/4 full of water. Salt generously with at least 1 tablespoon of salt. Bring to a boil over high heat and add the potatoes. Bring back to a simmer and then turn the heat down to medium. Cook for 15 to 20 minutes, or until the potatoes can be easily pierced with a fork. Drain the potatoes and return them to the pot.
Use a fork to pull a hot potato out of the pot, and slice it into 1/2 inch cubes . Repeat with the rest of the potatoes, adding them to a large bowl as you cut them up. Let cool.
Whisk together the yogurt and mayonnaise. Once the potatoes are cool, toss the potatoes with this dressing, then toss with the shallots, arugula, cucumbers (and pickles, if using) and dill. Season to taste with salt and pepper. Refrigerate for at least an hour before serving.